JAKE ACHORN

Working on all aspects of winemaking from vineyard to bottle, management, and leadership of staff, promoting wine culture by defining the vision and strategy for the 3000T winery as well as

• Supervise all Winemaking and Cellar Operations for the 2000+ barrel program, APL Sparkling program, and APL 1000 tonne Icewine program
• Leadership and management of cellar staff including training, development, and work assignment
• Assist with the development of vision and strategy for winery, implementing Best in Class initiatives
• Harvest planning and logistics
• Assist with capital planning, procurement, and equipment commissioning as well as managing and monitoring an operating budget
• Planning, scheduling, and executing the bottling plan, including managing all bottling and shipping logistics
• Creation and management of SOP's for the winery
• Participate in tastings and sensory panels and actively work to expand on an award-winning program
• Participate, develop, and support public relations initiatives
• Always Ensures a safe and healthy work environment through the effective operation of the Health and Safety program

In the winery I updated and created elaborate winemaking protocols and quality controls from harvest to bottling.

• Maintained and updated the entire winemaking premise, led intern hiring, managing, training and implementation of our strict sanitization protocols and safety awareness.
• Keeping up with the cellar tasks of racking, blending, topping, sulfuring, QC, laboratory analysis, sanitization, fork lifting, and bottling.
• Implemented stringent quality control measures to ensure consistency among all products before being released for sale.

In the vineyard, tasks included:

• designing a new spray program, order/planting new blocks, assessing vine stress using leaf water potential, recording soil moisture collecting vine growth measurements, and monitoring vineyards for pests and disease.
• Many styles of wine were produced from Vinifera, hybrid, apple, cider, mead, and other flavored products. Ranging in style and price upwards of 150$

Managing all aspects of fruit growing and analyze. Working with a crew of 6 SWAP workers to manage a 50+ acre site of Pinot Noir, Pinot Gris, Riesling, Chardonnay, and Syrah. Working on forward innovations such a Bio char, in-house grafting, no-till and alternative irrigation methods.

Designing an organic vineyard program, building a natural vinification program, and everything in between from soil to glass with Pascal Madevon. French Door is a 4000 cases high-end Bordeaux-inspired winery. I was hired to start the brand from scratch managing all aspects of the vineyard, winemaking, marketing, and managing staff. The winery focused on small lots, Cabernet Franc, Cabernet Sauvignon, Merlot, Gamay, Sauvignon Blanc, and Chardonnay. Natural yeast, no fining or filtration was the focus but employing regular labs and cleanliness in the cellar made for very marketable and vineyard-driven wines.

Working the bottleneck of the winery, the centrifuge operation, flotation operation, lab analysis, and additions. I had to keep the 24H operations always running smoothly. Managing a team of workers as well as training them for cellar tasks according to SOP. 27000 tonnes were processed in 2019 focusing on Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir. The winemaking was commercial with an efficient turnaround, resulting in clean, well-priced, classic wines.

Cellar hand, day-to-day cellar operations, transfers, additions, cleaning, filtration, barrel work, crush pad operations, press cuts, racking, inoculations, fermentation management, delosage/ pump overs, lab work, blending trials, triage, riddling, disgorging, bottling line operation.

The winery had a large focus on Pinot Noir, Gamay, Chardonnay, sparkling, and Cabernet franc. Traditional, low-intervention, clean lab focused wines were produced at a volume of 100000+ cases.

Aiding in the vineyard, spraying, thinning, hand harvesting grapes. This was an experimental vineyard for hybrids and trellis so meticulous records were kept.

Staring in the management role of supply chain receiver, both domestic and international. Invoice creation, billing, and warehouse tracking for over 150 shipments per day to over 200 stores. Then transferred to ordering where the role was mainly in special orders, tracking high-end and rare products from many producers for wholesale clients.