Margaret Coats

• Domaine Serene Winery produces Pinot Noir, Chardonnay, and Sparking Wines. The duration of my internship with Domaine Serene included bottling season, as well as the harvest season.
• Operated on the disgorging line assisting in the bottling line machinery, including fillers, capping machines, and corking to ensure consistent quality and precision.
• Assisted in the bottling process for still wines as well as tirage bottling of sparking wines, ensuring the efficient and accurate filling, corking, and labeling of bottles according to production needs.
• Conducted quality control checks on the labeling/packing line to ensure bottles were free from defects, labels were correctly applied, and packaging standards were met.
• Assisted in all aspects of wine production, including but not limited to fruit receival and processing, managing fermentation of red and white wines, racking, barrel downs, and aging processes, ensuring optimal conditions for wine quality.
• Took vineyard, must, and wine samples, and assisted in lab analysis for picking, processing, and fermentation data.
• Safely and efficiently operated forklifts for fruit receival, and other winery operations.

Vineyard pruning and upkeep.

Fruit harvesting.

Fruit processing.

Bottling and packaging.

• Assisted receiving and inspection of freshly harvested fruit, ensuring proper handling, storage, and processing to maintain quality standards.
• Operated processing equipment such as crushers, de-stemmers, and presses to extract juice and begin fermentation, adhering to winery specifications for each varietal, and style.
• Assisted with the processing, pasteurizing, and bottling of grape juice.
• Managed fermentation tanks, including monitoring and recording critical data, such as temperature and density, to ensure proper fermentation and aging conditions, as well as monitoring for signs of fermentation irregularities or issues.
• Managed fermentation's of red and white wines, performed routine pump-overs, punch-downs, and other maceration techniques, and making additions as directed by the winemaking team.
• Assisting in the bottling, labeling, and packing, of finished wines.
• Assisted in post-fermentation processing, including clarification, stabilization, and preparation for aging or bottling.

• This was a full time seasonal position, irrigating cotton. I worked 2 consecutive seasons.
• The management of irrigation cycles of all fields.
• Managing the day shift irrigation team.
• Operating pumps, channels, and managing the circulation of siphons.
• Field management, tilling, and tractor operation.

• Casual position in the tasting room.
• Providing tastings of Cape Mentelle Wines.
• Displaying a clear understanding of the wines as well as the technical side of the winemaking process.
• Picking and Packing wine orders and club member packs for shipment.
• General cellar door operations.

• This is a casual position in the tasting room.
• Providing tastings for Flametree wines.
• Providing information on both the technical side of the wine making as well as the individual wines.
• Managing wine club member's accounts and their orders.
• Picking and packing wine orders.
• General Cellar Door operations.

• This was a part time job, split between working in the cafe and the wine bar on the weekends.
• Managing wine service for the bar.
• Handling food preparation for both cafe and Wine Bar.
• Managing the coffee bar at the cafe.

• This was a full time seasonal position in the Outback of Australia.
• Housekeeping for all motel rooms and residential areas belonging to the Family Hotel.
• Bartending, and serving for the Pub.
• Assisting as prep chef for the kitchen.
• Assistance with grounds keeping.

• This was my second vintage working with Wither Hills, with the added responsibility of second in command for my team in the Pinot Noir Cellar.
• Processing hand picked and machine picked grapes.
• Managing open top fermenters as well as Ganimede Tanks.
• Preforming pump-overs as well as punch downs on a regular schedule.
• Forklift operating in the cellar.
• Efficiently completing and processing job notes for the wine makers
• Barrel downs and barrel cleaning.
• Completing the responsibilities of 2IC, some of which included: assistance in training fellow cellar hands, the supervising of and delegation to members of my team, and directly working with the wine makers and cellar supervisors.
• Safely operating in confined spaces and at heights.

• This was a full time position at a fine dining establishment.
• Working as a back-waiter, I was providing prompt and organized food delivery to tables
• Working as a waitress, I had to exhibit clear understanding of the menu, along with thorough execution of the steps of fine dinning service.
• Completing all opening and closing jobs.

• This my first Vintage as a cellar hand, working primarily with Pinot Noir.
• Processing hand picked and machine picked grapes.
• Managing the open top fermenters in the Pinot Noir Cellar.
• Efficiently completing and processing job notes from the wine makers.
• Safely drying and operating a forklift in the cellar.
• Safely operating in confined spaces and at heights.
• Doing pump-overs and punchdowns on a regular schedule.
• Barreling down finished wine.

• This is a part time job in which I handle the filing and invoicing for the business, along with the use of the application Xero.

• This is a live in child care position with the Boson Family.
• The overall care of their 18 month old son on a day to day basis.
• Animal care duties: including the movement of cattle for grazing, the drenching of calves, as well as the feeding and care of their horses, chickens, and dogs.

• I worked various areas of the front of house food and beverage department in the year I worked with the Peaks.
• I supervised, and trained the front of house restaurant staff.
• I waited tables, as one of the lead servers in the restaurant.
• I worked as a barista in the in house cafe.
• I was trained to work as a bartender in the restaurant.
• I worked as a staff member in the set up and production of Banquets, Special Events, and Weddings.
• I was responsible for leading the closing duties of the restaurant, and for writing up the end of day reports.

• This was a seasonal job in the only restaurant in Acadia National Park.
• Greeting and seating guests in one of the 6 dinning areas on the property.
• Maintaining the guest waitlist and wait times while communicating with other dining rooms for availability.
• Completing opening and closing duties.