Winemaker - Cidermaker - Dendric Estate

Wine Industry Network, LLC; Utah; On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Company equity grant program

Paid parental leave

11 paid holidays per year

Continued education stipend

Annual National Parks pass & StatePark

Employee discounts

Relocation assistance

Job summary

Dendric Estate is seeking a hands-on Winemaker to oversee year-round cider production, from crush to bottling. You will manage fermentation, Charmat processes, and blending while ensuring quality control and sustainability. Your role bridges fruit from the estate and field to the finished beverage bottle.

You will collaborate with the orchard team, supervise lab analyses, and maintain rigorous records. This is a physically active, on-site position in Utah with opportunities to shape a

Qualifications

• Bachelor’s degree or equivalent in fermentation, enology, or related science.
• 2+ years in wine, cider, or fermentation environments.
• Strong understanding of fermentation chemistry and cellar operations.

Responsibilities

• Support Lead Winemaker in all phases of cider production from fruit intake to bottling.
• Conduct daily fermentation lab analyses and maintain cellar logs.
• Operate production equipment including pumps, presses, and bottle filler.
• Maintain strict sanitation protocols and safety across the cidery and cellar.
• Collaborate with orchard team to align harvest timelines and juice quality.

Skills

Fermentation science

Quality control

Sustainability

Team collaboration

Laboratory analysis

Education

Bachelor’s degree in related field

Enology or fermentation science (preferred)

Tools

Pumps and filters

Laboratory equipment (pH, TA, SO2)

Caustic cleaners & sanitizers

Job description

Title: Winemaker – Cider, Dendric Estate

Reports to: Lead Winemaker – Dendric Estate

About Dendric Estate:

Dendric Estate is a 20 acre cider estate located at 6,440 feet in elevation in the Kamas Valley of northern Utah. Surrounded by +10,000 foot peaks, the estate boasts high mountain views in every direction. Nearly 15 of the 20 acres is devoted to a modern high-density estate orchard to provide fruit for the cider production. With sustainable and biodynamic farming practices core to our brand, Dendric Estate uses classic wine making techniques to create ciders which drink like sparkling wine.

Position Summary:

The successful Winemaker will play a hands‑on, year‑round role in all aspects of our estate cider production, utilizing both sourced fruit as well as estate fruit. Responsibilities will focus on crush & press operations, yeast hydration, fermentation set & management, tank racking, malolactic fermentation, laboratory analysis, tank cleaning and sanitation, blending, Charmat tank operations, bottling, and inventory management. The Winemaker must be passionate about fermentation science, quality control, and sustainability. This person will also collaborate closely with the orchard team, providing a critical bridge between fruit in the field and wine in the bottle. Located just 45 minutes from Salt Lake City and 20 minutes from Park City, this position is ideal for someone who enjoys outdoor recreation and wants to help build a world‑class estate beverage program from the ground up.

Responsibilities:

Cidery Operations

• Support the Lead Winemaker in all phases of cider production, from fruit receiving, through crush & press, fermentation, tank racking and Malolactic fermentation, blending, Charmat fermentation, filtration and bottling
• Assist in executing annual fermentation and blending schedules for ciders, co‑ferments, and infusions
• Conduct daily fermentation lab analysis and maintain comprehensive cellar logs including Brix, pH, TA, %ABV, temp, SO2, and other critical metrics
• Operate all production equipment including the fruit mill, pneumatic bladder press, pumps, filters, and bottle filler
• Basic knowledge and competence trouble‑shooting glycol chillers, bulk CO2 systems, air compressors, water filtration, etc.
• Implement strict sanitation protocols for all production areas and equipment before, during, and after use. Familiarity working with Caustic cleaners, peracetic acid, and potassium metabisulfite
• Assist with the development of small batch ciders, new blends, and experimental fermentations reflecting estate fruit and terroir
• Manage and execute cellar operations, including bâtonnage, tank racking, MLF, and SO2 adjustments
• Ensure cleanliness, organization, and safety across the cidery, warehouse, and adjacent cellar space
• Coordinate with the Estate Horticulturalist to align harvest timelines, bin transport, and juice quality evaluation
• Manage shipping and receiving at the production house, including fruit receiving, pomace removal, and dry goods receiving
• Participate in annual equipment maintenance and calibration in coordination with seasonal schedules within the winery

Inventory & Compliance

• Maintain accurate production records, including juice yields, tank transfers and bottling
• Track inventories of raw materials, fermentation supplies, chemicals, and packaging components
• Assist with compliance tracking and reporting for TTB regulations
• Participate in quarterly and year‑end inventory counts for TTB compliance and cost accounting

Tasting Room, Events & Public Engagement

• Occasionally assist in presenting technical content to tasting room staff, accounts, and visitors during private tastings, tours, or special events
• Help the hospitality team articulate the wine making process and its relationship to our orchard practices
• Participate in brand events throughout the estate, and off‑site, such as seasonal release parties, festivals, or cider dinners
• Serve as a knowledgeable and professional ambassador of Dendric Estate and our “branch‑to‑bottle” mission

Minimum Qualifications:

• 4 year Bachelor’s degree
• 2 years of hands‑on experience in wine, cider, or craft fermentation environments
• Strong understanding of fermentation chemistry, beverage microbiology, and cellar operations
• Ability to lift and move 55+ lb. objects safely and repeatedly
• Basic laboratory skills: pH, TA, SO2, DMA, refractometer readings, CarboQC, and other Anton Paar lab equipment
• Experience operating cellar and packaging equipment: pumps, filters, presses, etc.
• Strong time management, organizational, and interpersonal communication skills
• Experience working safely with chemicals, pressure vessels, and confined spaces
• Comfort and flexibility to work long hours during harvest season and peak production periods, offset by slower periods
• Valid driver’s license and ability to operate forklifts and pallet jacks (or willingness to obtain certification)

Preferred Qualifications:

• Undergraduate or graduate degree in a related science (enology, fermentation science, food science, microbiology, engineering, etc…)
• 3+ years of production experience, preferably in cider, natural wine, or co‑ferments
• Experience in orchard‑based cidery production
• Sensory training in beverage evaluation, blending trials, and off‑flavor identification
• Laboratory QA/QC experience, including yeast rehydration and microbial management
• Basic plumbing, mechanical and electrical repair skills

Benefits:

• Company equity grant program, with vesting period, allowing you to participate in the long term success of the business
• Paid parental leave (in addition to FMLA)
• 11 paid holidays per year plus vacation accruals each month
• Continued education stipend
• Annual National Parks pass & State Parks pass
• Employee discounts
• Access to events, sporting games, etc through deals offered by our partner associations
• Flexible schedule

Compensation:

$55K - $70K / yr. DOE

Pay:

$55,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Relocation assistance

Work Location:

In person