Wine National Competency Framework

UK Wine Industry National Competency Framework UPSKILLING THE UK WINE INDUSTRY TO ENSURE FUTURE EXPANSION AND SUCCESS FROM THE NATIONAL COMPETENCY FRAMEWORK TO THE NATIONAL WINE TRAINING PROGRAMME

CONTENTS Introduction

Page 2

About the UK Wine Industry National Competency Framework

Page 3

Definitions used in the NCF

Page 4

Qualifications and level of education

Page 5

Roles and responsibilities for Vineyard roles

Page 6

Roles and responsibilities for Winery roles

Page 7

Roles and responsibilities for Cellar Door roles

Page 8

Vineyard Priority Skills Gaps

Page 9

Winemaking Priority Skills Gaps

Page 12

Cellar Door Priority Skills Gaps

Page 14

Additional comments from Consultation participants

Page 17

Proposed New Initial National Wine Training Programme Courses

Page 18

Appendices - Framework Skills and Competencies

Page 20

Vineyard - Appendix 1 Vineyard Operative

Page 20

Assistant Vineyard Manager

Page 23

Vineyard Manager/ Consultant

Page 30

Winemaking - Appendix 2 Cellar Hand

Page 36

Head Winemaker/Assistant Winemaker

Page 41

Production Manager

Page 47

Laboratory Technician

Page 50

Cellar Door - Appendix 3 Cellar Door Staff

Page 53

Cellar Door Manager

Page 58

Hospitality Manager

Page 64

Sample Template Job Descriptions and Salary Bands - Appendix 4 Production Manager/Head Winemaker

Page 69

Winemaker

Page 71

Cellar Hand

Page 73

Vineyard Manager

Page 75

Assistant Vineyard Manager

Page 78

Vineyard Operative

Page 81

INTRODUCTION We are very pleased to share our National Competency Framework (NCF) started in 2022 and completed in 2024. Its development has been undertaken by Plumpton College and supported with a generous grant from the Vintners’ Company who have a history for supporting education in the wine trade.

The Vintners’ Company recognised the need to improve education in the UK wine trade after WW2. They developed the Master of Wine examination, which was first held in 1953 and in 1969, the Vintners’ Company funded the establishment of the Wine & Spirit Education Trust (WSET), in partnership with the Wine and Spirit Association, to further support the industry’s growing educational needs.

At Plumpton, we recognise that the future growth and success of the UK wine industry is very dependent on attracting, re-training and developing a skilled workforce. Rather than continuing to develop short courses or online/ in person training programmes on an ad-hoc basis, the College felt that the right long-term strategic solution for the sector was to develop a National Competency Framework to inform a systematic approach to a new, national education and training programme.

A competency framework effectively sets out the behaviours and skills essential for effective performance in a business, and which can be measured and observed.

This framework is endorsed by WineGB. WineGB is the UK wine production industry association, and it represents, leads, and supports the sustainable growth of the Great British wine sector.

Now that the framework has been completed, the College will commit to reviewing and updating it every three years. To this end, the College has now developed the first phase of its new National Wine Training Programme.

This will enable everyone working in or seeking to work in the wine industry to be able to access the right training and professional development programme for their role and their development, in alignment with the NCF. At the heart of that accessibility is enabling people from all over the country to be able to participate and benefit. Therefore, the new national programme will include elements of online and hybrid learning, as well as practical and theory courses taught in person not just at Plumpton but in locations all over the country with our partners. This will start to roll out over the course of 2025 onwards.

Jeremy Kerswell Principal and CEO, Plumpton College Sam Linter Director of Wine, Plumpton College

The intention therefore, in creating a national framework, was that it would help to drive standards across the UK wine industry, and in return, should support improved recruitment and retention through a clear means of progression and development.

This competency framework has been produced by Plumpton College, in close collaboration with industry professionals from across the sector and through various consultations with WineGB members. It has also been informed through research into other competency frameworks across other sectors and the major wine producing regions of the world.

2

ABOUT THE UK WINE INDUSTRY NATIONAL COMPETENCY FRAMEWORK Having a competency framework in place allows an industry to: • Use a common language and set of standards when recruiting, appraising and developing staff in that industry.

• Access a common framework with which to help write job roles and descriptions, assess individual performance at interview or in their role, set targets for performance and importantly, identify areas for further upskilling/training development.

A competency framework effectively sets out the behaviours and skills essential for effective performance in a business, and which can be measured and observed.

The intention, therefore, in creating a national framework was that it would help to drive standards across the UK wine industry and, in return, should support improved recruitment and retention through clear means of progression and development.

In 2022 Plumpton College on behalf of the Vintners’ Company developed a UK Wine Industry National Competency Framework (NCF). This represented the first phase of a strategic piece of work that Plumpton was keen to undertake, with the support of the Vintners’ Company and WineGB, to ultimately ensure the future success of the UK Wine Industry is underpinned by highly impactful, structured education and training, designed to meet the varied needs of the sector.

The NCF was subsequently formed after a second consultation and through careful collaboration with some organisations within the industry. It sets out to define and describe the three key employment areas within the sector: Vineyard, Winery and Cellar Door Each of the key employment sectors has then been divided into key jobs with associated job responsibilities that staff would typically perform if they were employed in that role.

3

For each of the responsibilities, one or more competency statements has been identified.

For each competency statement, a list of knowledge and skills required has been identified, aligned to entry level, intermediate or advanced level roles available in the industry.

It is recognised that for some smaller producers, the roles set out in the NCF may be divided up and combined. For example, an Assistant Vineyard Manager may also have Cellar Door responsibilities alongside vineyard responsibilities in a smaller vineyard with a visitor offering.

The competencies needed for business owners and senior managers at CEO level are not specifically addressed in the NCF, but the knowledge and skills for business owners can be acquired through training and education offered by Plumpton College including National Wine Training courses and resources.

DEFINITIONS USED IN THE NCF KNOWLEDGE AND SKILLS AREA Academic skills Knowledge areas that inform areas of work and provide theoretical understanding of the work being undertaken and its context Practical skills Skills needed to operate and maintain equipment and machinery in the vineyard

This document sets out to clearly define and describe three key industry areas: Vineyard, Winery and Cellar Door

People skills Skills needed to work effectively with other people such as communication skills, problem-solving skills, collaboration skills and the management and leadership of people within an organisation Business skills Knowledge areas that relate to how businesses operate such as business planning, sales and marketing, financial management and accounting Digital skills A range of skills and understanding of using devices such as computers and relevant software.

Understanding the use of social media, where relevant, and e-commerce COMPETENCY STATEMENT: The behaviours and actions needing to be performed in order to fulfil a core job responsibility PROFICIENCY LEVELS: Entry Level Basic knowledge or skills such as a National Wine Training Programme entry level qualification or Level 1 – Level 3 qualification as set out in table below. Achieving results through own actions or as part of a team.

Intermediate Knowledge or skills to National Wine Training Programme intermediate level qualification or Level 4 – 5 qualification as set out in table below. Limited responsibility for people management.

Advanced Expert knowledge or skills to National Wine Training Programme advanced level qualification or Level 6 – 8 qualification as set out in table below and extensive industry experience and achievements.

Has responsibility for managing other people, business areas and setting strategic direction.

QUALIFICATIONS AND LEVEL OF EDUCATION Level

Intro

Academic

Entry Level

If you’ve not got any prior experience and you don’t feel confident about your abilities, then this level could be a good place to start

• Entry level vocational awards

• GCSE grades 3 - 1

Level 1

Ideal if you’re just starting out or are new to the subject area. This level covers routine tasks and basic knowledge

Level 2

You need to have some knowledge or experience of the area

• GCSE grades 9 - 4 standard pass

Level 3

Covers more complex work and will help you develop your supervisory skills

• A-Level

Level 4

Most likely you’ll have management experience by this point

• Undergraduate

Level 5

Most likely you’ll have management experience by this point

• Undergraduate

Level 6

For senior managers

• Undergraduate

Level 7

For senior managers

Level 8

As high as you can go

• 3/Foundations S Grade • Foundation GNVQ

• Undegraduate • Masters • Doctoral

THE ROLES AND RESPONSIBILITIES OF VINEYARD OPERATIVES, ASSISTANT VINEYARD MANAGERS AND VINEYARD MANAGERS/ CONSULTANTS AND COMPETENCY STATEMENTS The key responsibilities for those working in vineyards in the UK wine industry are set out in the NCF and summarised at Appendix 1. These responsibilities have been grouped into the following areas: • Site Selection and Establishment • Crop Protection • Canopy Management • Soil Management and Nutrition • Harvest • Workplace Safety • Business Improvement Practices • Safe Use of Plant Protection Products • Workplace Reporting • People Skills Three key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are: • Vineyard Operative – Entry • Assistant Vineyard Manager – Intermediate • Vineyard Manager/Consultant – Advanced For each industry vineyard role, roles and Competency Statements are set out in the NCF and summarised at Appendix 1.

IDENTIFIED PRIORITY KNOWLEDGE AND SKILLS GAPS: Following the final phase of consultation, the priority knowledge and skills gaps that have been identified are set out in the tables below for Vineyard, Winemaking and Cellar Door Work. The relevant proficiency level is stated alongside the relevant Competency Statement.

6

THE ROLES AND RESPONSIBILITIES OF CELLAR HANDS, PRODUCTION MANAGERS, LAB TECHNICIANS, ASSISTANT WINEMAKERS, HEAD WINEMAKERS AND COMPETENCIES The key responsibilities for those working in wineries in the UK wine industry are set out in the NCF and summarised at Appendix 2.

These responsibilities have been grouped into the following areas: • Grape Processing • Amelioration of Juice • Fermentation (+MLF) • Sensory Evaluation • Analysis • Maturation • Blending • Clarification • Stabilisation • Secondary Fermentation (élevage, tirage, riddling, disgorgement) • Production (bottling and packaging) • Workplace Safety • Business Improvement Practices • Workplace Reporting • People Skills Five key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are: • Cellar Hand – Entry Level • Assistant Winemaker/Head Winemaker – Intermediate Level/Advanced Level • Production Manger – Intermediate Level • Laboratory Technician – Intermediate Level For each Winemaking industry role, roles and Competency Statements are set out in the NCF and summarised at Appendix 2.

7

THE ROLES AND RESPONSIBILITIES OF CELLAR DOOR STAFF, CELLAR DOOR MANAGERS AND HOSPITALITY MANAGERS AND COMPETENCIES The key responsibilities for those working in the Cellar Door in the UK wine industry are set out in the NCF and summarised at Appendix 3. These responsibilities have been grouped into the following areas: • Sales and Marketing Plan • Wine Tasting and Tours • Staff Training and Preparation • Wine Retail • Customer Service and Experience • Alcohol Sales • Workplace Safety • Business Improvement Practices • Food Hygiene Safety Procedure • Workplace Reporting • People Skills Three key industry roles have been identified equating to entry, intermediate and advanced knowledge and skills. These are: • Cellar Door Staff – Entry Level • Cellar Door Manager – Intermediate Level • Hospitality Manager – Advanced Level For each industry Cellar Door role, roles and Competency Statements are set out in the NCF and summarised at Appendix 3.

8

VINEYARD PRIORITY SKILLS GAPS Vineyard Operative - Entry Level Competency Statement Crop Protection: Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Crop Protection: Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneficial lifeforms

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airflow Canopy Management: Use canopy management practices throughout the growing season including pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting Harvest: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Disease recognition, IPM spray selection and use. This was felt to be a priority at all levels of vineyard worker from entry level to advanced. There was a need for training both theoretical and practical so covering the life cycle of diseases and the mode of action of particular products sprayed. This was an area where guest speakers could be useful and there could be a focus on diseases or pests e.g. downy mildew control, SWD etc.

See comments above

Practical skills in all areas were identified as a priority but especially winter pruning and summer canopy management ie shoot selection, leaf stripping and vine trimming. Students coming from Plumpton often understood the theory but hadn’t had enough of an opportunity to put theory into practice. Tractor driving was felt by some to be a priority although others felt that the LANTRA qualification was very good to evidence tractor driving competency. Winter pruning refresher courses were thought to be needed covering both theory and practical aspects of winter pruning.

Yes, at Entry Level Entry Level to include using a refractometer in the field, and tasting grapes/seeds to assess ripeness and performing bunch counts for yield forecasting Risk assessments, SOPs, COSHH and other vineyard H&S management paperwork where it was felt that there was a skills gap and education, and training could be provided. It was noted that the NFU offered training and review, but this was not with a focus on viticulture so there could be tailored provision that Plumpton could offer.

Health & Safety (H&S) across all areas which could include videos and other online resources.

9

All areas across vineyard establishment and management were felt to be priority areas. So, winter pruning, nutrient requirements, trellis work, vine spraying and disease recognition, yield management, sustainability, tractor driving and Health & Safety paperwork.

Assistant Vineyard Manager - Intermediate Level Competency Statement Site Selection and Establishment Ability to select a vineyard site for optimal grape quality and yield

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments The BSc site establishment module could usefully be added as a stand alone module. A one day course would also be useful similar to the one that was offered by Wine Skills when it had funding.

Finance skills such as vineyard budgeting was felt to be a priority area. Assistant vineyard managers needed these skills in order to progress. Practical examples of how to justify the purchase of new vineyard equipment and liaising with Finance Directors or vineyard owners.

Crop Protection: Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Disease recognition, IPM spray selection and use. This was felt to be a priority at all levels of vineyard worker from entry level to advanced. There was a need for training both theoretical and practical so covering the life cycle of diseases and the mode of action of particular products sprayed. This was an area where guest speakers could be useful and there could be a focus on diseases or pests e.g. downy mildew control, SWD etc.

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airflow

Practical skills in all areas were identified as a priority but especially winter pruning and summer canopy management i.e. shoot selection, leaf stripping and vine trimming. Students coming from Plumpton often understood the theory but hadn’t had enough of an opportunity to put theory into practice. Tractor driving was felt by some to be a priority although others felt that the LANTRA qualification was very good to evidence tractor driving competency. Winter pruning refresher courses were thought to be needed covering both theory and practical aspects of winter pruning.

Canopy Management: Use canopy management practices throughout the growing season including pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

Workplace Safety:

Yield control and impact was felt to be a priority area as it tended to be neglected in the UK. There were signs of people over cropping and not being aware of the long term effects of doing so.

Risk assessments, SOPs, COSHH and other vineyard H&S management paperwork where it was felt that there was a

10

Everyone in the business works to ensure a safe working environment for themselves and for others

People Skills: Skills needed to work effectively with other people in the role

skills gap and education, and training could be provided. It was noted that the NFU offered training and review, but this was not with a focus on viticulture so there could be tailored provision that Plumpton could offer.

Health & Safety across all areas which could include videos and other online resources.

People management. Supervisory skills were needed for those looking to progress to managerial vineyard roles so education and training in these areas was needed. Managing contract labour, conflict management and giving feedback was mentioned.

Management and People management. Supervisory skills were needed for those looking to progress to managerial vineyard roles so education and training in these areas was needed. Managing contract labour carrying out vineyard work was mentioned.

Vineyard Manager/Consultant - Advanced Level Competency Statement Crop Protection: Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Disease recognition, IPM spray selection and use. This was felt to be a priority at all levels of vineyard worker from entry level to advanced. There was a need for training both theoretical and practical so covering the life cycle of diseases and the mode of action of particular products sprayed. This was an area where guest speakers could be useful and there could be a focus on diseases or pests e.g. downy mildew control, SWD etc.

Crop Protection: Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneficial lifeforms

See comments above

Soil Management and Nutrition: Management of optimal soil structure, organic matter, soil, pH, major and minor nutrient requirements, cover cropping, weed control and physical practices

Land management. This wasn’t felt by all to be a priority area and probably of most relevance to senior vineyard managers or business owners.

Soil management and protection. Again, this was felt to be more of an area for senior vineyard managers or consultants.

Agricultural subsidies and grants and farming initiatives such as the SFI was identified as an area where more information and updates should be provided.

11

WINEMAKING PRIORITY SKILLS GAPS Head Winemaker/Assistant Winemaker/Cellar Hand Competency Statement Grape Processing: Processing of grapes into juice. Practices depending upon wine style-crushing, destemming, carbonic maceration. Winemaking additions.

Amelioration of juice: Changes to juice prefermentation for quality and style. Adjustments to acidity, tannin, potential alcohol, clarity, fining, stylistic choices.

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Intermediate and Advanced Level Level - Identification and remediation of wine faults Identification of wine faults and how to prevent and correct them was a priority area with some of the group having attended the one-day course offered by Plumpton. It was suggested that the slides from this course should be available to WineGB members Entry and Intermediate - Analysis and Laboratory Skills

Fermentation (+MLF): Management of fermentation via choice of vessel, temperature, yeast selection Maturation: Management of ageing product-selection of oak type, size of vessel, length of time.

Secondary Fermentation: Secondary fermentation to turn still wine into sparkling via various practices.

Secondary fermentation in bottle, Charmat, carbonation.

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Intermediate and Advanced Level Use of oak and oak alternatives Intermediate and Advanced Level Tirage for bottled fermented sparkling wine Comments during consultation included: There is a shocking lack of knowledge around tirage of sparkling wines with resulting problematic fermentations. It is a potential threat to the industry and sorely lacking with regards to training.

That also leads to problems with disgorging.

Intermediate and Advanced Level H&S was an area where one large producer felt strongly about the skills gap and need for education and training.

This could cover Hazard Analysis and Critical Control Points (HACCPs), food safety and risk management

12

Workplace Reporting: Implementation of up-to-date and accurate record keeping, in all areas of the business

Winery Design:

Understanding and writing Standard Operating Procedures (SOPs) was a further area identified where the industry experienced skills gaps and there was a need for training.

Winery design and construction was identified as a priority area covering all relevant areas including drainage. Input from an architect might be helpful Creativity in wine making styles was felt to be an issue. It was felt that those coming out of Plumpton College tended to be too focused on traditional method sparkling wine.

Laboratory skills for winemakers was identified as a skills gap where education and training could be provided. This had been available through Emma Rice and Custom Crush in the past and was felt to be valuable.

Production Manager Competency Statement Production- Bottling and Packaging: Prepare wine to be ready for sale.

Bottling, labelling, packaging including choice of closure. Quality Assurance.

Operation of bottling, labelling and disgorging equipment

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Intermediate and Advanced Level Maintenance and engineering behind winery equipment including bottling, labelling and de-gorging.

Production management skills for larger producers needed to be addressed and inspiration, possibly, taken from the Institute of Brewers to ensure staff had relevant skills.

Feedback advised a requirement for a training programme for disgorgement that included training in SO2 as this is something that is hard to approach without a background in winemaking, and we need production/operations managers/supervisors who haven’t had to go through a winemaking degree Bottling including bottling of unfiltered wines was felt to be an area where there was a skills gap. Manufacturers of equipment were not necessarily best placed to provide this training.

Entry, Intermediate and Advanced Level H&S was an area where one large producer felt strongly about the skills gap and need for education and training.

This could cover HACCPs, food safety and risk management

13

Laboratory Technologist Competency Statement Analysis: Analysis of alcohol, acidity, pH, residual sugar, sulphur total and free, stability-protein, cold, microbial through testing.

Perform standard calibrations.

Process and interpret data.

Use laboratory application software.

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Intermediate Level Training for proficient and confident practice of the various analytical techniques for grape juice and wine. Knowledge of post bottling analysis requirements

Intermediate Level H&S was an area where one large producer felt strongly about the skills gap and need for education and training.

This could cover HACCPs, food safety and risk management

CELLAR DOOR PRIORITY SKILLS GAPS Cellar Door Staff and Cellar Door Manager Competency Statement Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours: Organise and conduct successful wine tasting and tours

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Entry Level and Intermediate Level Feedback from final phase of the consultation: Business acumen and skills. Business planning and understanding of issues relating to accounts was an area that needed to be addressed. Included was the need to have a marketing strategy, understanding the economics and costs of running a vineyard and ensuring the business model was sustainable.

Entry Level and Intermediate Level Skills for tour guides and hosts was identified as a priority area. These skills included being able to tell the brand story, communications and public speaking skills, knowledge of the English wine industry. Personality and presentation were acknowledged to be important and something that couldn’t be taught. But there were ways of developing and improving public speaking skills, for example, by filming people and offering tips and feedback. It was felt that these skills should be seen transferable to other sectors.

Skills for serving wine to customers was an area where there was a need for training beyond current options such as training offer at WSET 1 level. It was felt that this was

14

something Plumpton College could address by providing a 2day course on site, perhaps, using the AgriFood Centre facilities.

Staff training and preparation: Prepare for tours and tastings Wine Retail: Management of the Cellar door to encourage wine sales and business growth Customer Service and Experience: Create an optimal environment for customers at every point in their customer journey Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others Workplace Reporting: Implementation of up-to-date and accurate record keeping, in all areas of the business

Hospitality for smaller vineyards.

Entry Level and Intermediate level Software and making bookings Entry Level and Intermediate Level Basic training in the psychology of sales - practical tips to encourage sales Entry Level and Intermediate Level Basic client service skills - how to build rapport, active listening etc

Entry Level and Intermediate Level H&S was an area where one large producer felt strongly about the skills gap and need for education and training.

This could cover HACCPs, food safety and risk management Entry Level and Intermediate Feedback from final phase of the consultation: Issues relating to wine business compliance. It was felt that compliance (Duty, AWRS, Excise licensing, EMCS, Food safety and standards etc) could be supported with better online resources. It was acknowledged that some resources were available through WineGB but these were not comprehensive enough.

Hospitality Manager Competency Statement Sales and Marketing Plan: Write a sales plan and marketing strategy

Priority Knowledge and Skills Gaps identified in final phase of the consultation and relevant comments Advanced Level Feedback from Industry consultation: Sales and the psychology of selling as it applied to Cellar Door sales. Although one member of the group had studied for the Wine Business Degree at Plumpton College this was an area where additional skills were necessary and could be taught. Trends in Cellar Door operations could be part of this.

Wine tourism and understanding of the tourism industry in the UK. Connections needed to be made to the wider

15

tourism industry in the UK so looking at issues beyond the wine industry.

Social media for smaller vineyards Export for small to medium sized businesses, sales to national retail and on trade

16

Additional Comments from consultation phase not directly linked to current Competencies: • An Introduction to the English and Welsh Wine Industry type of event was felt to be a priority for raising awareness of English and Welsh wine and attracting new entrants to the industry. This could spark interest in English and Welsh wine, its history and what being a winemaker, or a vineyard worker involved. Some in the group had had no formal training in wine production and had learnt on the job.

• The Principles of Vinegrowing, Winemaking, Sparkling Wine and Wine Business courses currently offered by Plumpton were filling skills gaps. The offering could be improved if elements of all these courses could be offered on a standalone basis, for example, by offering the theory elements separately and offering online training.

• Basic courses covering what is involved with vineyard and winery set-up.

• Vineyard BSc modules. It was felt that the vineyard modules on the BSc course should be available as stand-alone modules so that people could acquire the necessary vineyard skills in a way that was affordable. Not everyone could afford to do an FdSc or BSc and it wasn’t necessary to do all the modules offered which covered both viticulture and oenology.

• Computer skills, for example, Excel, was felt to be a priority area particularly for those who had not gone down an academic road 17

earlier in life.

• Machinery maintenance and engineering both on the vineyard and winery side was felt to be a priority area.

• Sustainability across all industry roles was an area where training and education needed to be provided.

• Site selection was very much a priority for new entrants as consultants were not always independent in advising about the suitability of sites prior to their being planted.

• More awareness of PIWI grape varieties should be promoted in education and training.

• Financial issues and understanding around vineyard establishment and management costs should be addressed more fully in training courses for new entrants.

• Routes to market including DTC, tourism and trade. It was felt that many new entrants were planting vineyards with not enough thought being given to where grapes would be sold or where any wine produced would be sold. Promotion of grower contracts was needed to ensure this option was understood to be an option. An understanding of contract winemaking was also something that could be covered in education and training.

PROPOSED NEW INITIAL NATIONAL WINE TRAINING PROGRAMME COURSES Given the need to attract new entrants to the UK Wine Industry, Entry Level courses are important in all areas of UK Wine Industry work (Vineyard, Winemaking and Cellar Door).

Entry Level courses also assist those with transferable skills from other sectors who may wish to take a role in the UK Wine Industry.

Intermediate courses are needed too in all areas of work (Vineyard, Winemaking and Cellar Door).

The need for more training in Health and Safety and Workplace reporting/record keeping was identified in all areas of work (Vineyard, Winemaking and Cellar Door) and at both Entry Level and Intermediate Level.

The need for Advanced Level courses was identified in a fewer number of areas.

Vineyard Work • Crop Protection at all Levels • Canopy management at Entry and Intermediate Level • Vineyard budgeting at Intermediate Level • Harvest operations at Entry Level • Soil Management and Nutrition at Advanced level • Workplace reporting at Intermediate Level Winemaking • Identification and remediation of wine faults at all levels • Use of oak barrels and alternatives at Intermediate and Advanced Level • Production – Bottling and Packaging • Ensuring successful secondary fermentation for bottle fermented wines at all Levels • Workplace reporting and Health & Safety Cellar Door • Sales and Marketing at all Levels • Tours and tastings at Entry and Intermediate Level • Management of Cellar Door and Customer experience at Entry and Intermediate Level

Plumpton College proposes to run more entry level courses in 2024/2025 and, in addition, to train regionally where there is potential to do so. If government funding becomes available, further consideration will be given by Plumpton College to the number and content of new forms of education (online and remote) and training. In subsequent years, Plumpton will roll out further courses.

All new courses will be part of the National Wine Training programme. Initial courses planned: • Advanced Principles of Vinegrowing – Winter Operations • Advanced Principles of Vinegrowing – Spring Operations • Advanced Principles of Vinegrowing – Summer Operations • Advanced Principles of Winemaking - Wine Quality Control - Wine Stabilisation and Preservation - Wine Packaging and Bottling • Introduction to Wine Marketing • Advanced Principles of Vinegrowing Crop Protection • Advanced Principles of Winemaking - Bottling and Tirage Operations More to come There will also be initial courses from early 2025 which are individual modules from Plumpton’s degree programme. These are as follows with a link to the relevant page on the Plumpton College website.

18

Professional Skills: Continuous Personal Development in Wine Business and Wine Production Food and Wine starts in January 2025 Food & Wine - Plumpton College Global Wine Business starts September 2025 Global Wine Business - Plumpton College Wine Marketing starts September 2025 Wine Marketing -Plumpton College Understanding Wine Styles starts September 2025 Understanding Wine Styles - Plumpton College Wine Component Analysis starts in January 2025 Wine Component Analysis - Plumpton College Vineyard Establishment starts September 2025 Vineyard Establishment - Plumpton College English Wine and Sustainability starts in January 2025 English Wine & Sustainability - Plumpton College Wine Tourism starts in January 2025 Wine Tourism - Plumpton College Wine Sales and Social Responsibility starts September 2025 Wine Sales and Social Responsibility - Plumpton College Wines of the World starts September 2025 Wines of the World - Plumpton College Sparkling Wine Production starts September 2025 Sparkling Wine Production - Plumpton College Sparkling and Fortified Wine starts September 2025 Sparkling and Fortified Wine - Plumpton College Fundamentals of Wine Science starts September 2025 Fundamentals of Wine Science - Plumpton College Vineyard Engineering and Operations starts September 2025 Vineyard Engineering and Operations - Plumpton College Winery Engineering and Operations starts September 2025 Winery Engineering and Operations - Plumpton College

19

Appendix 1 – NCF UK Wine Industry Job roles and Competency Statements VINEYARD Vineyard Operative Job roles Site Selection and Establishment: • Demonstrates a sound understanding of grapevine physiology and plant development • Identifies key weeds and implements management processes as applicable • Identifies best and problem field areas • Ensures the appropriate range of equipment is available and in good working order • Sets up, calibrates and tests the range of equipment available, to ensure in good working order • Undertakes good and accurate assessment of ground conditions prior to any operation Site Selection and Establishment: • Have an understanding of basic vine physiology • Have an understanding of annual vine growth stages • Have an understanding of key grape varieties and their characteristics • Have an understanding of the different root stocks • Identify signs of common vine disorders Site Selection and Establishment: • Follow instructions for the application of spreading and seeding operations within the vineyard growing system • Follow instructions for the application of organic and inorganic fertilisers • Abide by set application parameters for seed or spreading materials • Consider soil characteristics as they apply to spreading and seeding operations Identify common causes of non-conformance and corrective action required with vineyard equipment and report to the management • Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear • Conduct routine maintenance procedures for equipment Site Selection and Establishment: • Aid with trellis installation • Aid in maintaining the vineyard trellis system and conduct repairs where required, including position of posts and wires • Assist the management with wire maintenance • Assist the management with foliage wires and trellis wires Crop Protection:

Competency Statements Site Selection and Establishment: Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment: Establish and plant a vineyard for optimal grape quality and yield

Site Selection and Establishment: Establish and plant a vineyard for optimal grape quality and yield

•

Site Selection and Establishment: Install and maintain a vineyard trellising system Crop Protection:

20

Adhere to health and safety hazards and set controls in the workplace • Use PPE effectively • Follow instructions to safely prepare chemicals • Follow instructions to treat vine disorders safely and effectively • Prepare, calibrate and clean equipment • Report environmental non-compliance • Identify common vine disorders seen in young vines • Follow an integrated pest management plan • Prepare treatments safely and correctly Crop Protection: • Follow instructions to treat pest, disease and weed infestations • Follow instructions on chemical labels and data sheets • Follow instructions to notify others of treatment where necessary • Follow instructions regarding use of treatments in different weather conditions • Use PPE where required • Dispose of chemicals safely as instructed • Clear up spillages and clean equipment • Use suitable equipment for each operation • Follow the regulations and guidelines in relation to chemical use Canopy Management: • Follow a canopy management programme • Position vine shoots correctly, including removing unwanted growth • Use manual and motorised equipment where necessary • Follow instructions to control exposure of canopy to sunlight, dependent on climate conditions • Report problems with vines or equipment to management • Ensure equipment is shut down and stored safely • Ensure waste is disposed of mindfully, addressing environmental concerns Canopy Management: • Follow a canopy management programme throughout the annual life cycle of the vine, to improve grape quality, cropping yield and wine production requirements • Consider factors influencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock • Implement a range of canopy management styles and techniques to improve grape quality, cropping yield and wine production requirements.

• Take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine Soil Management and Nutrition: • Utilise soil management techniques to benefit soil, vine growth, cropping levels and wine quality •

Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

Crop Protection: Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneficial lifeforms

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airflow

Canopy Management: Use canopy management practices throughout the growing season include pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting Soil Management and Nutrition: Management of

21

Identify ideal soil environment for vines including specific requirements of grapes grown, and notify management of any issues • Identify visual signs of vine nutrient deficiencies, notify the management and treat accordingly • Use equipment safely and effectively • Manage the specific needs of vineyard blocks Harvest Operations: • Follow the harvest plan as organised by the management team • Work in accordance with the harvest plan, and alert management to any problems arising • Work safely with harvest equipment, and report any issues to the management • Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear and report problems to management • Report any issues with transport to management • Report any change to harvest expectations, for example inclement weather • Assist the management to collect accurate harvest data • Liaise with winery staff to co-ordinate harvest • Provide feedback to management regarding harvest improvements Workplace Safety: • Support the management to identify health and safety requirements of work team • Interpret and understand the legal requirements, policies and procedures • Interpret and understand hazard identification and risk assessment outcomes • Report any issues in a timely manner to management • Take responsibility to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Contribute to the plan the investigation and data collection methods • Contribute to help develop objectives and parameters for investigation • Assist to collect and analyse data and evidence to test ideas • Assist with presenting improvement plans with evidence to support rationale • Assist with the implementation and monitoring of improvement processes • Help the team to ensure the improvement plans reflect overall organisational objectives •

Food Hygiene Safety Procedure: • Participate in workplace policies and procedures to implement responsibilities, in accordance with the WSB

optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover cropping, weed control and physical practices Harvest Operations: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety

22

Participate in procedures to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are always maintained • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping and report to management • Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Follow procedures in the event of pest sighting or discovery of infestation and report to management • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Participate in the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing legislative requirements, industrial awards and agreements

procedures, to ensure impeccable standards are met at all times

People Skills: • An interest in viticulture and vine growing • Well organised, detail orientated and committed • Able to work well both independently and as part of a team • Good communication skills • Good levels of English literacy and numeracy • Ability to follow directions and work orders • Willingness to work alongside agency staff

People Skills: Skills need to work effectively with other people in the role

•

Adherence to harvest intervals

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

Assistant Vineyard Manager Job roles Site Selection and Establishment: • Assists management to choose grape varieties relevant to conditions and market requirements

Competency Statements Site Selection and Establishment:

23

Assists management to project yield based on the site and planting density • Assists management in assessing appropriate wine styles for land and market • Assists management to ensure the correct, and adequate, processing facilities are available for all grapes to be harvested • Assist management in designing and budgeting for the grapevine year • Demonstrates a sound understanding of crop physiology and plant development • Considers the long term vineyard plan and budgets accordingly • Assists management in site evaluation, and helps identify best and problem areas for crop production activities • Assists management to assess the ground for compaction e.g. profile pit and remedial subsoiling • Ensures cultivation and crop choice is appropriate to changing climate conditions and extreme weather events • Demonstrates a good understanding of appropriate land drainage and assesses requirements for further drainage as applicable • Identifies key weeds and implements management processes as applicable Site Selection and Establishment: • Understand and teach vine physiology including water and nutrient uptake, photosynthesis, transpiration, respiration, and translocation • Understand and teach vine physiology including physical parts of the root, trunk, shoot and fruit systems of the grapevine and their role in how the vine works • Understand and teach vine physiology including buds, nodes and tendrils, cambium, epidermis, phloem and xylem leaf blade, bract and petiole, bunch, berries and flowers • Understand and teach the annual grapevine growth stages, including budburst, flowering, veraison, maturing • Understand and teach the vine types, characteristics and uses including family, genus and species names and categories, Vitis vinifera and commercial varieties, native species and hybrids (e.g. V. labrusca) • Understand and teach the differences of root stocks and scion stocks • Understand and teach key grape varieties and distinguishing features, including berry and bunch characteristics, frost and disease resistance, grape flavour and wine style • Identify and teach signs and symptoms of common vine disorders, pests and diseases including light brown apple moth, powdery and downy mildew, botrytis, mites, fruit fly.

Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment: • Assist the management in the application of spreading and seeding operations within the vineyard growing system

Site Selection and Establishment: Establish and plant a

•

Site Selection and Establishment: Uses vine physiology knowledge with practical application, to create optimal grape quality and yield

24

including, soil ameliorants, inter-row cropping species and varieties, inter-row cropping practices and techniques • Assist the management in the application of organic and inorganic fertilisers • Abide by set application parameters for seed or spreading materials, including correct vine and fertiliser, correct soil ameliorant and treatment • correct variety or type of seed and fertiliser treatment • Abide by set application parameters include application rate, volume, application depth, density coverage, and required weather conditions for the activity • Consider soil characteristics as they apply to spreading and seeding operations • Identify common causes of non-conformance and corrective action required with vineyard equipment and report to the management • Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear • Conduct routine maintenance procedures for equipment Site Selection and Establishment: • Assist the management to install the trellis system • Assist the management in maintaining the vineyard trellis system and conduct repairs where required, including position of posts and wires • Assist the management in addressing non-conformances in trellis installation • Assist the management to select appropriate trellis materials, including type and quantity, including the grade of wire • Assist the management to design optimal vineyard layout including post spacing, type, quantity and position • Assist the management to design optimal wire positioning and length, including securing of ends • Assist the management with the attachment of foliage and trellis wires including spacing, alignment, heights, tension and fixing method Crop Protection: • Assist the management in assessing health and safety hazards and set controls in the workplace • Assist the management to enforce the application of PPE with emphasis on its purpose • Assist management to promote the safe preparation and handling of chemicals • Follow the correct workplace procedures for equipment used to treat disorders, including the safe and effective handling of equipment • Follow the correct workplace procedures for preparing equipment, including calibration and cleaning • Report environmental non-compliance to management • Assist the management to identify and treat common vine disorders seen in young vines throughout their life cycle

vineyard for optimal grape quality and yield

Site Selection and Establishment: Install and maintain a vineyard trellising system

Crop Protection: Use of cultural practices, inc. integrated pest management program to maximise crop quality & yield

25

Assist the management to implement different types of control measures and their uses, including integrated pest management • Assist the management to implement the appropriate correct procedures for preparing treatments, including set up, measuring treatment rate, mixing treatments, and interpreting treatment label information Crop Protection: • Assist the management in selecting suitable control options for pest, disease, and weed infestation including, chemical, mechanical, cultural, biological, and/or integrated • Assist the management to Identify types of pests, diseases and weed their treatment and resistance • Observe legal implications and requirements of chemical labels and safety data sheets • Assist the management to undertake required notifications, including neighbours, staff and statutory where required • Assist the management to consider impact of weather factors on the safe and effective application of chemicals • Assist the management to consider the characteristics of chemicals, their mode of action and relevance to chemical selection and use, including systemic, contact, ingested poison, protectant, eradicant, knock-down, residual, selective/nonselective • Assist the management to consider factors that contribute to off target damage, including physical movement, chemical formulation, wind, temperature, rain • Assist the management in taking measures to control off target damage, through use of buffer zones and barriers • Assist the management to consider and teach staff the hazards of chemical application, including human and animal health, environmental contamination, residue, withholding/re-entry periods • Assist the management to consider and teach staff the safety requirements when applying chemicals, including PPE, signage, safe handling, transport and storage • Assist the management to consider and teach staff the safety requirements when preparing chemicals, including compatibility, adjuvants, water quality • Assist the management to consider and teach staff requirements for disposal of excess chemicals, clearing spillages, and equipment clean up • Assist the management to consider and teach staff selection and operation of suitable equipment, including pressure and volume of travel speed, nozzle identification and use • Assist the management to consider and teach the legislation, regulations and licensing requirements in relation to chemical use Canopy Management: • Assist the management to identify key aspects of canopy management, implementing a management plan for the full life cycle of the vine •

Crop Protection: Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneficial lifeforms

Canopy Management: Management of vine canopy to ensure

26

Position vine shoots correctly, including removing unwanted growth • Use manual and motorised equipment where necessary • Control exposure of canopy to sunlight, dependent on climate conditions • Assist the management to set up procedures for reporting problems or anomalies with vines or equipment, and address these in a timely manner • Ensure equipment is shut down and stored safely • Ensure waste is disposed of mindfully, addressing environmental concerns Canopy Management: • Assist the management in identifying key factors affecting the canopy management technique, including climate, forecast and current weather conditions, vineyard aspect and terrain, grape variety and vigour, grape quality and characteristics, trellis design, harvesting techniques, disease risk and occurrence and stage of maturity and development • Assist the management to consider factors influencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock • Assist the management to implement a range of canopy management styles and techniques in order to improve grape quality, cropping yield and wine production requirements.

• Assist the management to take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine

optimal vine balance, light penetration and airflow

Soil Management and Nutrition: • Assist the management to utilise soil management techniques to benefit soil, vine growth, cropping levels and wine quality • Assist the management to identify ideal soil environment for vines including specific requirements of grapes grown • Identify visual signs of vine nutrient deficiencies and treat accordingly • Assist the management to monitor the vineyard soil and interpret the results, including soil moisture content, water table level, weed population, nutrient levels in plant and soil, signs of vine nutrient deficiencies, climatic conditions • Assist the management to monitor the vineyard soil and interpret the results, including pH and salinity analysis, evidence of hard pans, soil texture, vine root distribution, erosion risk, soil management history and growth of mid-row sward • Assist the management to manage available resources, including appropriately skilled operators • Assist the management to manage equipment availability and capability

Soil Management and Nutrition: Management of optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover cropping, weed control and physical practices

•

Canopy Management: Use canopy management practices throughout the growing season include pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

27

Assist the management to manage the specific needs of vineyard blocks • Assist the management to implement procedures for monitoring soil management, including operator performance, operating conditions and operating results Harvest: • Assist the management to compare weather data in comparison with historical data to predict harvest dates • Assist the management to estimate harvest considering grape varieties and their distinguishing features for ripeness, including flavour and style as it applies to harvest and berry/bunch characteristics • Assist the management in considering factors that affect grape ripening including crop level, grape variety, and vine age • Assist the management to monitor physical harvest operation for vine quality, grape quality and maturity variation, harvesting efficiency (% fruit left in fruit zone), MOG (material other than grape collected) • Assist the management to maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear • Assist the management to ensure personnel requirements are met for harvest including equipment and materials required and transport, considering timing and environmental conditions • Assist the management to determine activities required of the vineyard processes and individuals to meet job targets • Assist the management to allocate harvest activities and monitor their implementation • Assist the management in providing team leadership and instruction for vineyard personnel throughout harvest • Assist the management to monitor individual and team performance, achievement of targets, timeline and performance requirements • Assist the management in providing feedback to individuals and groups and conflict resolve • Assist the management in collecting accurate harvest data • Liaise with winery staff to co-ordinate harvest Workplace Safety: • Support the management to identify health and safety requirements of work team • Interpret and share the legal requirements, policies and procedures with required staff • Interpret and explain hazard identification and risk assessment outcomes to required personnel • Respond to any issues in a timely manner, and report any issues in a timely manner to management • Encourage the team to manage and improve health and safety • Maintain incident records in the work area •

Harvest: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

28

Business Improvement Practices: • Support management in planning the investigation and data collection methods • Support management in developing objectives and parameters for investigation • Support management to collect and analyse data and evidence to test ideas • Support management with presenting improvement plans with evidence to support rationale • Support management with the implementation and monitoring of improvement processes • Support management to ensure the improvement plans reflect overall organisational objectives Food Hygiene Safety Procedures: • Aid management to design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB • Aid management in the coordination of the roles of internal and external auditors • Aid management, to ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are maintained at all times • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping and report to management • Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Follow procedures in the event of pest sighting or discovery of infestation and report to management • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Assist the management in the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of harvest intervals • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Assist management to develop and maintain techniques used to collate and assess information, including typical

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

29

recording outcomes to identify unusual or incorrectly recorded information • Assist management to investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • Ability to train and supervise staff and agency workers • Exposure to effectively organizing and allocating staff resources • Excellent oral and written skills, organizational and timemanagement abilities • Effective inter-personal skills

People Skills: Skills need to work effectively with other people in the role

Vineyard Manager/Consultant Job roles Site Selection and Establishment: • Demonstrates an awareness of choice of grape varieties relevant to conditions and market requirements • Has an understanding of yield projection based on the site and planting density • Assesses appropriate wine styles for land and market • Ensures the correct, and adequate, processing facilities are available for all grapes to be harvested • Designs and budgets for the grapevine year • Demonstrates a sound understanding of crop physiology and plant development • Considers the long term vineyard plan and budgets accordingly • Evaluates site and identifies best and problem areas for crop production activities • Assesses the ground for compaction e.g. profile pit and remedial subsoiling • Ensures cultivation and crop choice is appropriate to changing climate conditions and extreme weather events • Demonstrates a good understanding of appropriate land drainage and assesses requirements for further drainage as applicable • Identifies key weeds and implements management processes as applicable Site Selection and Establishment: • Understand and teach vine physiology including water and nutrient uptake, photosynthesis, transpiration, respiration, and translocation

Competency Statement Site Selection and Establishment: Ability to select a vineyard site for optimal grape quality and yield

Site Selection and Establishment: Uses vine physiology knowledge with practical application, to

30

Understand and teach vine physiology including physical parts of the root, trunk, shoot and fruit systems of the grapevine and their role in how the vine works • Understand and teach vine physiology including buds, nodes and tendrils, cambium, epidermis, phloem and xylem leaf blade, bract and petiole, bunch, berries and flowers • Understand and teach the annual grapevine growth stages, including budburst, flowering, veraison, maturing • Understand and teach the vine types, characteristics and uses including family, genus and species names and categories, Vitis vinifera and commercial varieties, native species and hybrids (e.g. V. labrusca) • Understand and teach the differences of root stocks and scion stocks • Understand and teach key grape varieties and distinguishing features, including berry and bunch characteristics, frost and disease resistance, grape flavour and wine style • Identify and teach signs and symptoms of common vine disorders, pests and diseases including light brown apple moth, powdery and downy mildew, botrytis, mites, fruit fly Site Selection and Establishment: • Manage the application of spreading and seeding operations within the vineyard growing system including, soil ameliorants, inter-row cropping species and varieties, inter-row cropping practices and techniques • Manage the application of organic and inorganic fertilisers • Set application parameters for seed or spreading materials, including correct vine and fertiliser, correct soil ameliorant and treatment • Correct variety or type of seed and fertiliser treatment • Set application parameters include application rate, volume, application depth, density coverage, and required weather conditions for the activity • Consider soil characteristics as they apply to spreading and seeding operations • Identify common causes of non-conformance and corrective action required with vineyard equipment • Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear • Conduct routine maintenance procedures for equipment Site Selection and Establishment: • Choose and install the trellis system • Maintain the vineyard trellis system and conduct repairs where required, including position of posts and wires • Address non-conformances in trellis installation • Select appropriate trellis materials, including type and quantity, including the grade of wire • Design optimal vineyard layout including post spacing, type, quantity and position •

create optimal grape quality and yield

Site Selection and Establishment: Establish and plant a vineyard for optimal grape quality and yield

Site Selection and Establishment: Install and maintain a vineyard trellising system

31

Design optimal wire positioning and length, including securing of ends • Manage attachment of foliage and trellis wires including spacing, alignment, heights, tension and fixing method • Crop Protection: • Assess health and safety hazards and set controls in the workplace • Enforce the application of PPE with emphasis on its purpose • Manage and promote the safe preparation and handling of chemicals • Implement the correct workplace procedures for equipment used to treat disorders, including the safe and effective handling of equipment • Implement the correct workplace procedures for preparing equipment, including calibration and cleaning • Identify and rectify, and report environmental noncompliance • Identify and treat common vine disorders seen in young vines throughout their life cycle • Implement different types of control measures and their uses, including integrated pest management • Implement the appropriate correct procedures for preparing treatments, including set up, measuring treatment rate, mixing treatments, and interpreting treatment label information Crop Protection: • Select suitable control options for pest, disease, and weed infestation including, chemical, mechanical, cultural, biological, and/or integrated • Identify types of pests, diseases and weed their treatment and resistance • Observe legal implications and requirements of chemical labels and safety data sheets • Undertake required notifications, including neighbours, staff and statutory where required • Consider impact of weather factors on the safe and effective application of chemicals • Consider the characteristics of chemicals, their mode of action and relevance to chemical selection and use, including systemic, contact, ingested poison, protectant, eradicant, knock-down, residual, selective/nonselective • Consider factors that contribute to off target damage, including physical movement, chemical formulation, wind, temperature, rain • Take measures to control off target damage, through use of buffer zones and barriers • Consider and teach staff the hazards of chemical application, including human and animal health, environmental contamination, residue, withholding/reentry periods •

Crop Protection: Use of cultural practices, including integrated pest management program to maximise crop quality & yield

Crop Protection: Protect the vines with the application of pesticides and natural stimulants, whilst encouraging beneficial lifeforms

32

Consider and teach staff the safety requirements when applying chemicals, including PPE, signage, safe handling, transport and storage • Consider and teach staff the safety requirements when preparing chemicals, including compatibility, adjuvants, water quality • Consider and teach staff requirements for disposal of excess chemicals, clearing spillages, and equipment clean up • Consider and teach staff selection and operation of suitable equipment, including pressure and volume of travel speed, nozzle identification and use • Consider and teach the legislation, regulations and licensing requirements in relation to chemical use Canopy Management: • Identify key aspects of canopy management, implementing a management plan for the full life cycle of the vine • Position vine shoots correctly, including removing unwanted growth • Use manual and motorised equipment where necessary • Control exposure of canopy to sunlight, dependent on climate conditions • Set up procedures for reporting problems or anomalies with vines or equipment, and address these in a timely manner • Ensure equipment is shut down and stored safely • Ensure waste is disposed of mindfully, addressing environmental concerns Canopy Management: • Identify key factors affecting the vine canopy, including climate, forecast and current weather conditions, vineyard aspect and terrain, grape variety and vigour, grape quality and characteristics, trellis design, harvesting techniques, disease risk and occurrence and stage of maturity and development • Consider factors influencing vine vigour and therefore canopy management, including grape variety, trellis design, vine spacing, fertilisers and rootstock • Implement a range of canopy management styles and techniques in order to improve grape quality, cropping yield and wine production requirements.

• Take measures to manage light penetration and shading, increasing air circulation and reducing disease based on the annual growth stages of the vine Soil Management and Nutrition: • Utilise soil management techniques to benefit soil, vine growth, cropping levels and wine quality • Identify ideal soil environment for vines including specific requirements of grapes grown • Identify visual signs of vine nutrient deficiencies and treat accordingly •

Canopy Management: Management of vine canopy to ensure optimal vine balance, light penetration and airflow

Canopy Management: Use canopy management practices throughout the growing season include pruning, bud rubbing, crown thinning, shoot removal, tucking in, hedging, topping, leaf removal, green harvesting

Soil Management and Nutrition: Management of optimal soil structure, organic matter, soil pH, major and minor nutrient requirements, cover

33

Monitor the vineyard soil and interpret the results, including soil moisture content, water table level, weed population, nutrient levels in plant and soil, signs of vine nutrient deficiencies, climatic conditions • Monitor the vineyard soil and interpret the results, including pH and salinity analysis, evidence of hard pans, soil texture, vine root distribution, erosion risk, soil management history and growth of mid-row sward • Manage available resources, including appropriately skilled operators • Manage equipment availability and capability • Manage the specific needs of vineyard blocks • Implement procedures for monitoring soil management, including operator performance, operating conditions and operating results • Harvest Operations: • Compare weather data in comparison with historical data to predict harvest dates • Estimate harvest considering grape varieties and their distinguishing features for ripeness, including flavour and style as it applies to harvest and berry/bunch characteristics • Consider factors that affect grape ripening including crop level, grape variety, and vine age • Monitor physical harvest operation for vine quality, grape quality and maturity variation, harvesting efficiency (% fruit left in fruit zone), MOG (material other than grape collected) • Maintain equipment status and condition, including belts and chains, lubricants, hydraulics, air intake, tyre pressure and wear, and general wear and tear • Ensure personnel requirements are met for harvest including equipment and materials required and transport, considering timing and environmental conditions • Determine activities required of the vineyard processes and individuals in order to meet job targets • Allocate harvest activities and monitor their implementation • Provide team leadership and instruction for vineyard personnel throughout harvest • Monitor individual and team performance, achievement of targets, timeline and performance requirements • Provide feedback to individuals and groups and conflict resolve • Collect accurate harvest data • Liaise with winery staff to co-ordinate harvest Workplace Safety: • Identify health and safety requirements of work team • Teach the legal requirements, policies and procedures to required staff • Explain hazard identification and risk assessment outcomes to required personnel • Ensures all equipment and machinery is regularly checked, serviced and repaired when necessary •

cropping, weed control and physical practices

Harvest Operations: Forecasting harvest dates, ripeness monitoring and analysis, yield calculation, harvest logistics, liaise with winemaking function

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

34

Respond to any issues in a timely manner Encourage the team to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Plan the investigation and data collection methods • Develop objectives and parameters for investigation • Collect and analyse data and evidence to test ideas • Present improvement plans with evidence to support rationale • Implement and monitor improvement processes • Ensure the improvement plans reflect overall organisational objectives • •

Food Hygiene Safety Procedure: • Design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB • Coordinate the roles of internal and external auditors • Ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are always maintained • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping • Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Implement procedures to follow in the event of pest sighting or discovery of infestation • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Manage the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are always met

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

35

Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • Ability to train and supervise staff and agency workers • Ability to effectively organize and allocate staff resources • Excellent oral and written skills, organizational and timemanagement abilities • effective inter-personal skills, and the ability to work with personnel at all organisational levels •

People Skills: Skills need to work effectively with other people in the role

APPENDIX 2 WINEMAKING Cellar Hand Job roles Grape Processing: • Aids in the reception of fruit including checking, weighing and storage • Access workplace information to identify pressing requirements • Aids in the check supply and status of materials before commencing pressing operation • Aids to prepare and confirm status of equipment and services before commencing pressing process • Aids in the set up and start of the pressing process • Aids in the monitor the pressing process • Aids to take corrective action in response to nonconformance results • Aids in the shutdown of the process after press operations are completed Amelioration of juice: • Assess the different mixing techniques and how these techniques can affect the characteristics of the wine, including pumping over, gas mixing, rummaging, stirring, use of submersible mixers in-place mixers/tank agitators and portable guth agitators

Competency Statement Grape Processing: Processing of grapes into juice Practices depending upon wine stylecrushing, destemming, carbonic maceration Winemaking additions

Amelioration of juice: Changes to juice pre fermentation for quality and style. Adjustments to acidity, tannin, potential alcohol, clarity, fining, stylistic choices.

36

Implement the correct methods for adding to the juice, including venturi, dosing direct, tipping in or pumping in while wine mixing • Check supply and status of materials before commencing additions • Prepare and confirm status of equipment and services before commencing addition process • Take corrective action in response to non-conformance results Fermentation (+MLF): • Assess workplace information, to identify fermentation processing requirements • Check supply and status of materials before commencing fermentation operation • Prepare and confirm status of equipment and services before commencing fermentation processes • Set up and start the fermentation process • Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in confined spaces • Monitor the fermentation process • Take corrective action in response to non-conformance results • Shut down the process, after fermentation operations are completed Sensory Evaluation: • Aids to critique the wine using wine sensory evaluation techniques, with reasoning, including handling of glass and swirling techniques, use of light and white background, and visual appraisal • Aids to critique the wine using wine sensory evaluation techniques, with reasoning, including sniffing and nosing, tasting and spitting • Identify key taste sensations in the wine, cleansing the palate between tastings • Identify key wine features, including sweetness, acidity, alcohol, flavour, aroma, tannin, body and weight, balance, length and texture Maturation: • Identify and confirm job requirements for maturation • Identify applicable handling activities, environmental guidelines and legislative requirements • Check equipment and materials to ensure availability and readiness for use according to workplace procedures • Locate and identify oak product required to meet job requirement • Select and follow workplace procedures for filling, emptying and topping • Use transfer operations to complete production requirements • Identify treatment, storage and repair requirements for oak product •

Fermentation (+MLF): Management of fermentation via choice of vessel, temperature, yeast selection Management of MLF via inoculum, temperature, analysis Management and analysis of fermentation through yeast phases and reducing sugars

Sensory Evaluation: Organoleptic evaluation of style, characteristics, quality, faults

Maturation: Management of ageing product-selection of oak type, size of vessel, length of time

37

Confirm that oak meets job requirements Treat, store and repair oak to meet workplace procedures Operate and monitor equipment to ensure job requirements are being maintained • Identify and address non-conformance results according to workplace procedures • Identify and plan stacking requirements for oak barrels and casks • Select stacking method and implement according to specification and safe work practices • Confirm stacked oak barrels and casks meet specification • Identify and address non-conformance stacking • Shut down equipment safely according to workplace procedures • Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation • Record workplace information according to workplace procedures Blending: • Identify and confirm blending production requirements • Confirm availability of required materials and services to meet production requirements • Set the process to meet concentration and blending requirements • Start up the blending process according to workplace procedures • Monitor production process to confirm blending and concentration meets specification • Identify and address non-conformance product, process and equipment according to workplace procedures • Identify and implement appropriate shutdown procedures when blending • Dismantle equipment safely and prepare for cleaning • Collect, treat and dispose of or recycle waste generated by both the blending or concentration process and cleaning procedures • Record workplace information according to workplace requirements Clarification: • Identify and confirm production requirements • Confirm availability of required materials and services to meet production requirements • Prepare materials to meet production requirements • Check equipment to confirm readiness for use according to workplace procedures • Set the process to meet production requirements • Start up the flotation process according to workplace procedures • Monitor production process to confirm performance meets specifications • Identify and address non-conformance product, process and equipment according to workplace procedures • • •

Blending: Blending of different wines to create a different style or improve quality, meet commercial objectiveincrease or decrease volume

Clarification: Fining and preparation prior to bottling, e.g./ continuous clarification by separation (flotation)

38

Identify and implement appropriate shutdown procedures Dismantle equipment safely and prepare for cleaning Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures • Record workplace information according to workplace procedures Stabilisation: • Check incoming materials against documentation and place in storage area • Select, fit correctly and use required personal protective equipment • Take material samples for testing according to laboratory procedures • Transport materials to dry goods store after clearance from quality controller • Read work order and verify calculations for required addition or fining • Select and prepare vessel required to collect and mix raw materials according to product batch specifications • Confirm weighing equipment is calibrated according to workplace tolerances • Select, obtain and weigh raw materials according work order requirements • Determine mixing methodology and equipment for specified addition or fining • Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures • Allow mixture to develop to required state • Prepare juice or wine mixing equipment according to predetermined integrating method • Add addition or fining to juice or wine according to required method • Agitate juice or wine to fully integrate addition or fining • Complete addition and fining workplace records, including batch numbers • Dismantle, clean and store equipment safely • Dispose of or recycle waste according to workplace and environmental procedures • Collect and transfer samples of wine or juice for analysis by laboratory Secondary Fermentation: • Assess workplace information, to identify secondary fermentation processing requirements • Check supply and status of materials before commencing secondary fermentation operation • Prepare and confirm status of equipment and services before commencing secondary fermentation processes • Set up and start the secondary fermentation process • Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in confined spaces • • •

Stabilisation: Final additions, treatments, practices prior to bottling with complex additions and finings

Secondary Fermentation: Secondary fermentation to turn still wine into sparkling via various practices. Secondary fermentation in bottle, Charmat, carbonation.

39

Monitor the secondary fermentation process Take corrective action in response to non-conformance results • Shut down the process, after secondary fermentation operations are completed.

Workplace Safety: • Identify health and safety requirements of work team • Select and fit appropriate personal protective equipment (PPE) • Explain hazard identification and risk assessment outcomes to required personnel • Respond to any issues in a timely manner • Encourage the team to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: Plan the investigation and data collection methods Develop objectives and parameters for investigation Collect and analysis data and evidence to test ideas • Present improvement plans with evidence to support rationale • Implement and monitor improvement processes • Ensure the improvement plans reflect overall organisational objectives.

• •

Food Hygiene: • Ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are maintained at all times • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping • Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Implement procedures to follow in the event of pest sighting or discovery of infestation • Maintain high standards of cleaning and sanitisation procedures

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

40

Workplace Reporting: • Manage the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • An interest in wine and wine making Well organised, detail orientated and committed.

Able to work well both independently and as part of a team.

• Good communication skills.

• Good levels of English literacy and numeracy.

Ability to follow directions and work orders.

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

Head Winemaker/Assistant Winemaker Job roles Grape Processing: • Reception of fruit including checking, weighing and storage • Access workplace information to identify pressing requirements • Check supply and status of materials before commencing pressing operation • Prepare and confirm status of equipment and services before commencing pressing process • Set up and start the pressing process • Monitor the pressing process • Take corrective action in response to non-conformance results • Shut down the process after press operations are completed • Conduct work according to environmental and health and safety requirements in the workplace Amelioration of juice: • Access workplace information to identify requirements for additions • Assess the different mixing techniques and how these techniques can affect the characteristics of the wine,

Competency Statement Grape Processing: Processing of grapes into juice. Practices depending upon wine style-crushing, destemming, carbonic maceration.

Winemaking additions.

Amelioration of juice: Changes to juice pre fermentation for quality and style. Adjustments to acidity, tannin,

41

including pumping over, gas mixing, rummaging, stirring, use of submersible mixers in-place mixers/tank agitators and portable guth agitators • Implement the correct methods for adding to the juice, including venturi, dosing direct, tipping in or pumping in while wine mixing • Select and fit appropriate personal protective equipment (PPE) • Check supply and status of materials before commencing additions • Prepare and confirm status of equipment and services before commencing addition process • Take corrective action in response to non-conformance results • Conduct work according to environmental and health and safety requirements in the workplace Fermentation (+MLF): • Assess workplace information, to identify fermentation processing requirements • Conduct work according to environment and health and safety requirements in the workplace • Check supply and status of materials before commencing fermentation operation • Prepare and confirm status of equipment and services before commencing fermentation processes • Set up and start the fermentation process • Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in confined spaces • Monitor the fermentation process • Take corrective action in response to non-conformance results • Shut down the process, after fermentation operations are completed.

Sensory Evaluation: • Critique the wine using wine sensory evaluation techniques, with reasoning, including handling of glass and swirling techniques, use of light and white background, and visual appraisal • Critique the wine using wine sensory evaluation techniques, with reasoning, including sniffing and nosing, tasting and spitting • Identify key taste sensations in the wine, cleansing the palate between tastings • Identify key wine features, including sweetness, acidity, alcohol, flavour, aroma, tannin, body and weight, balance, length and texture Maturation: • Identify and confirm job requirements for maturation • Identify applicable handling activities, environmental guidelines and legislative requirements

potential alcohol, clarity, fining, stylistic choices.

Fermentation (+MLF): Management of fermentation via choice of vessel, temperature, yeast selection Management of MLF via inoculum, temperature, analysis.

Management and analysis of fermentation through yeast phases and reducing sugars.

Sensory Evaluation: Organoleptic evaluation of style, characteristics, quality, faults

Maturation: Management of ageing product-selection of oak type, size of vessel, length of time.

42

Identify potential workplace health and safety hazards, assess risks and implement control measures • Check equipment and materials to ensure availability and readiness for use according to workplace procedures • Locate and identify oak product required to meet job requirement • Select and follow workplace procedures for filling, emptying and topping • Use transfer operations to complete production requirements • Identify treatment, storage and repair requirements for oak product • Confirm that oak meets job requirements • Treat, store and repair oak to meet workplace procedures • Operate and monitor equipment to ensure job requirements are being maintained • Identify and address non-conformance results according to workplace procedures • Identify and plan stacking requirements for oak barrels and casks • Select stacking method and implement according to specification and safe work practices • Confirm stacked oak barrels and casks meet specification • Identify and address non-conformance stacking • Shut down equipment safely according to workplace procedures • Collect, treat and dispose of or recycle waste according to workplace procedures and relevant legislation • Record workplace information according to workplace procedures Blending: • Identify and confirm blending production requirements • Confirm availability of required materials and services to meet production requirements • Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls in accordance with workplace procedures • Select and fit personal protective equipment required for production • Check equipment to confirm readiness for use according to workplace procedures • Set the process to meet concentration and blending requirements • Start up the blending process according to workplace procedures • Monitor production process to confirm blending and concentration meets specification • Identify and address non-conformance product, process and equipment according to workplace procedures • Identify and implement appropriate shutdown procedures when blending • Dismantle equipment safely and prepare for cleaning •

Blending: Blending of different wines to create a different style or improve quality, meet commercial objectiveincrease or decrease volume

43

Collect, treat and dispose of or recycle waste generated by both the blending or concentration process and cleaning procedures • Record workplace information according to workplace requirements Clarification: • Identify and confirm production requirements • Confirm availability of required materials and services to meet production requirements • Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures • Prepare materials to meet production requirements • Check equipment to confirm readiness for use according to workplace procedures • Set the process to meet production requirements • Start up the flotation process according to workplace procedures • Monitor production process to confirm performance meets specifications • Identify and address non-conformance product, process and equipment according to workplace procedures • Identify and implement appropriate shutdown procedures • Dismantle equipment safely and prepare for cleaning • Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures • Record workplace information according to workplace procedures Stabilisation: • Check incoming materials against documentation and place in storage area • Select, fit correctly and use required personal protective equipment • Take material samples for testing according to laboratory procedures • Transport materials to dry goods store after clearance from quality controller • Read work order and verify calculations for required addition or fining • Select, fit and use required personal protective equipment for contact with additions and finings • Select and prepare vessel required to collect and mix raw materials according to product batch specifications • Confirm weighing equipment is calibrated according to workplace tolerances • Select, obtain and weigh raw materials according work order requirements • Determine mixing methodology and equipment for specified addition or fining • Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures •

Clarification: Fining and preparation prior to bottling, e.g./ continuous clarification by separation (flotation)

Stabilisation: Final additions, treatments, practices prior to bottling with complex additions and finings

44

Allow mixture to develop to required state Prepare juice or wine mixing equipment according to predetermined integrating method • Add addition or fining to juice or wine according to required method • Agitate juice or wine to fully integrate addition or fining • Complete addition and fining workplace records, including batch numbers • Dismantle, clean and store equipment safely • Dispose of or recycle waste according to workplace and environmental procedures • Collect and transfer samples of wine or juice for analysis by laboratory Secondary Fermentation: • Assess workplace information, to identify secondary fermentation processing requirements • Conduct work according to environment and health and safety requirements in the workplace • Check supply and status of materials before commencing secondary fermentation operation • Prepare and confirm status of equipment and services before commencing secondary fermentation processes • Set up and start the secondary fermentation process • Conduct work safely, following health and safety procedures, identifying hazards and controlling risks associated with working in confined spaces • Monitor the secondary fermentation process • Take corrective action in response to non-conformance results • Shut down the process, after secondary fermentation operations are completed.

Workplace Safety: • Identify health and safety requirements of work team • Select and fit appropriate personal protective equipment (PPE • Explain hazard identification and risk assessment outcomes to required personnel • Ensures all equipment and machinery is regularly checked, serviced and repaired when necessary • Respond to any issues in a timely manner • Encourage the team to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Plan the investigation and data collection methods • Develop objectives and parameters for investigation • Collect and analyse data and evidence to test ideas • Present improvement plans with evidence to support rationale • Implement and monitor improvement processes • Ensure the improvement plans reflect overall organisational objectives.

• •

Secondary Fermentation: Secondary fermentation to turn still wine into sparkling via various practices. Secondary fermentation in bottle, charmat, carbonation.

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety,

45

environmental management, cost, efficiency and job satisfaction Food Hygiene: • Design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB • Coordinate the roles of internal and external auditors • Ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are always maintained • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping • Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Implement procedures to follow in the event of pest sighting or discovery of infestation • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Manage the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • A passion for making quality English wines

Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills:

46

• • • •

Ability to train and supervise staff and agency workers Exposure to effectively organizing and allocating staff resources Excellent oral and written skills, organizational and timemanagement abilities Effective inter-personal skills

Skills need to work effectively with other people in the role

Production Manger Job roles Production, bottling and packaging: • Ensure cleaning and sanitation processes are completed • Ensure automatic shaker is programmed and operational or manual shaking tables are set up • Check bottles are correctly binned, and lids secured for shaking • Check manual or automatic de-binning is set up for operation • Check neck freezer is set up and operational • Ensure bottle feeds are filled with correct screws and stars and accurately aligned • Ensure manual or automatic de-crowner is operational • Ensure manual or automatic dosing equipment is set up and operational • Ensure vacuum is operational • Check refrigerant is operational • Check line controls and conveyors are operational • Check all equipment is adjusted to suit bottle height • Operate, monitor and adjust the equipment to a ensure quality product • Ensure gas and compressed air pressures are at correct level • Ensure temperature of neck freezer is at correct level • Facilitate smooth flow of bottles through neck freezer • Check de-crowner is removing all crown seals • Check lees plug is disgorging correctly • Ensure liqueur doser is delivering correct amount • Ensure the top-up procedure meets wine level or volume requirements • Monitor the supply and flow of product and materials to and from the process • Take corrective action in response to typical faults and inconsistencies, out-of-specification results or noncompliance • Shut down equipment in response to routine shut down requirements • Clean and sanitise equipment according to workplace procedures

Competency Statement Production- bottling, packaging: Prepare wine to be ready for sale. Bottling, labelling, packaging including choice of closure. Quality Assurance.

Operation of bottling, labelling and disgorging equipment

47

Sort, treat and recycle wastes according to workplace procedures • Complete workplace records as required • Apply safe work practices, identifying hazards and controlling risks.

• Confirm work instructions and identify potential health and safety in the workplace hazards and controls with supervisor • Select, fit and use appropriate personal protective equipment • Ensure that product and materials are available to meet bottle supply requirements • Prepare product and materials to meet bottle supply requirements • Ensure that services are available and ready for operation • Prepare bottle supply equipment and check to confirm readiness for use • Setup equipment to meet bottle supply requirements • Start-up bottle supply equipment according to operating instructions • Monitor control points to confirm performance is maintained within equipment operation specifications • Ensure bottles are supplied according to requirements • Monitor bottle supply equipment to confirm operating conditions • Identify, rectify and report out-of-specification end product, process and equipment performance according to workplace procedures • Liaise with operators in other work areas to ensure ongoing bottling process runs efficiently and effectively • Shut down bottle supply equipment according to operating instructions • Prepare bottle supply equipment for cleaning according to workplace procedures • Carry out cleaning and maintenance procedures • Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures • Record workplace information according to workplace procedures Workplace Safety: • Know the characteristics and composition of the work team • Know the legal requirements, policies and procedures • Know the hazard identification and risk assessment outcomes • Know how to record incidents •

Business Improvement Practices: • Know how to plan an investigation and the relevant data collection methods • Know and outline clear objectives and parameters for investigation

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others Business Improvement Practices: The business continuously works to

48

• • • •

Know how to collect and analysis data objectively Know how to present plans with relevant evidence Know how to implement plans and monitor the process Know the key organisational objectives

Food Hygiene Safety Procedure: • Know food hygiene standards in accordance with WSB • Know the roles and responsibilities of different auditors • Know the procedures to investigate contamination and cross-contact allergenic events • Know good manufacturing process • Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine • Know the storage requirements of ingredients, materials and products • Know the corrective in the event of non-compliance • Know how to maintain accurate records • Know the PPE requirements • Know housekeeping responsibilities and relevant storage areas • Know the procedures in the event of pest sighting or discovery of infestation • Know how to clean to a high standard Workplace Reporting: • Know how to design and use timesheets • Know how to record harvest data and keep winemaking records • Know how to accurately record operating procedures • Know how to accurately record production statistics • Know how to accurately record materials used • Know data collection techniques and record keeping, using knowledge to identity unusual outcomes or incorrectly recorded information • Know the causes of data variation and related reporting responsibilities • Know how to keep accurate records of information systems • Know how to keep accurate records of physical information • Know how the relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • An interest in wine and wine making • Well organised, detail orientated and committed.

Able to work well both independently and as part of a team.

• Good communication skills.

• Ability to train and supervise staff and agency workers • Exposure to effectively organizing and allocating staff resources

improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

49

Laboratory Technician Job roles Analysis: • Review test request to identify samples to be tested, test method and equipment involved • Identify hazards and workplace controls associated with the sample, preparation methods, reagents and/or equipment • • • • • • • • • • • • •

• • • • • •

• • •

Record sample description, compare with specification, record and report discrepancies Prepare sample in accordance with appropriate standard methods Set up test equipment in accordance with test method Perform pre-use and safety checks in accordance with workplace procedures and manufacturer instructions Identify faulty or unsafe equipment and report to appropriate personnel Check calibration status of equipment and report any outof-calibration items to appropriate personnel Identify, prepare and weigh or measure sample and standards to be tested Conduct tests in accordance with workplace procedur Record data in accordance with workplace procedure Perform calculations on data as required Identify and report out of specification or atypical results promptly to appropriate personnel Shut down equipment in accordance with operating procedures Use established safe work practices and personal protective equipment (PPE) to ensure personal safety and that of other laboratory personnel Minimise the generation of wastes and environmental impacts Ensure safe disposal of laboratory and hazardous waste Clean, care for and store equipment and reagents as required Select the authorised calibration procedure in accordance with workplace procedures Identify hazards and use appropriate personal protective equipment (PPE), safety equipment and procedures Confirm all measuring equipment meets the laboratory's specification requirements and complies fully with the calibration procedure Assemble and set up specified reference standards and associated equipment prior to testing Verify performance of reference standards and measuring equipment prior to use and adjust or calibrate as necessary Identify and minimise potential sources of measurement error

Competency Statement Analysis: Analysis of alcohol, acidity, pH, residual sugar, sulphur total and free, stabilityprotein, cold, microbial through testing Perform standard calibrations Process and interpret data Use laboratory application software

50

•

• •

•

• • • • • •

• •

• • • • • • • • • • •

• • •

Perform individual tests without variance according to the documented procedure to ensure repeatability of measurement Confirm readings are the result of a valid measurement and record data as required (as found or before adjustment) Adjust device under test to bring readings within specification and record data (as left or after adjustment) where required Analyse resulting test data to detect trends or inconsistencies that would significantly affect the accuracy or validity of test results Seek appropriate advice when interpretation of results is outside authorised scope of approval Estimate and document uncertainty of measurement in accordance with workplace procedures, where require Document compliance/non-compliance with test requirements and/or specifications Record the results of each test/calibration accurately, unambiguously and objectively Ensure confidentiality of workplace information in accordance with workplace procedures Prepare and issue a final report on the job/item detailing testing carried out, traceability, statement of compliance and relevant information Report any non-compliance and verify next course of action with supervisor Attach calibration labels, equipment stickers, quality control tags and tamper resistant seals as required in accordance with workplace procedures Store test equipment/measurement standards and results in accordance with workplace procedures Verify the quality of data using workplace procedures Rectify errors in data using workplace procedure Calculate statistical values for given data Calculate scientific quantities using given formulae and data and estimate uncertainties Ensure calculated quantities are consistent with estimations and expectations Report all calculated quantities using the appropriate units and correct number of significant figures Present data in clearly labelled tables, charts and graphs Graph data using appropriate scales to span the range of data or display trends Report all data using the appropriate units and number of significant figures Interpret significant features of tables, charts and graphs, including gradients, intercepts, maximum and minimum values, and limit lines Recognise and report trends in data Transcribe information accurately Verify the accuracy of records following workplace procedures

51

Identify software required for the task Open software from a personal computer or network terminal • Use information sources to locate details of software features and instructions for its use • Input a range of scientific data into a computing system • Conduct searches for the retrieval of required data • Use application features for efficient computation • Construct data sets and databases for numerical and graphical analyses • Analyse data using features of the software package • Select options for constructing data reports • Print the results of data analyses using features of the software package • Integrate data from diverse application software units in a report • Report the outcomes and rationale for database searches • Reference data sources according to the style requirements of the workplace • Maintain archived data according to workplace standard procedures • Maintain hard copy data according to workplace standard procedures Workplace Safety: • Know the characteristics and composition of the work team • Know the legal requirements, policies and procedures • Know the hazard identification and risk assessment outcomes • Know how to record incidents • •

Business Improvement Practices: • Know how to plan an investigation and the relevant data collection methods • Know and outline clear objectives and parameters for investigation • Know how to collect and analyse data objectively • Know how to present plans with relevant evidence • Know how to implement plans and monitor the process • Know the key organisational objectives

Food Hygiene Safety Procedure: • Know food hygiene standards in accordance with WSB • Know the roles and responsibilities of different auditors • Know the procedures to investigate contamination and cross-contact allergenic events • Know good manufacturing process • Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

52

Know the storage requirements of ingredients, materials and products • Know the corrective in the event of non-compliance • Know how to maintain accurate records • Know the PPE requirements • Know housekeeping responsibilities and relevant storage areas • Know the procedures in the event of pest sighting or discovery of infestation • Know how to clean to a high standard Workplace Reporting: • Know how to use timesheets • Know how to accurately record operating procedures • Know how to accurately record production statistics • Know how to accurately record materials used • Know data collection techniques and record keeping, using knowledge to identity unusual outcomes or incorrectly recorded information • Know the causes of data variation and related reporting responsibilities • Know how to keep accurate records of information systems • Know how to keep accurate records of physical information • Know how the relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • Well organised, detail orientated and committed.

Able to work well both independently and as part of a team.

• Good communication skills.

• Good levels of English literacy and numeracy.

Ability to follow directions and work orders.

•

Workplace Reporting Implementation of up-to-date and accurate record keeping, in all areas of the business

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

APPENDIX 3 CELLAR DOOR Cellar Door Staff Job roles Sales and Marketing Plan: • Follow the management's plan to promote sales in the English wine market • Follow the management's short term, mid-term and longterm plans • Follow the plans set out by the SWOT analysis • Promote sales, following the management's plan • Work to continuously improve sales Wine tasting and tours: • Cellar stock safely and rotate stock in order to maintain product quality for tastings

Competency Statement Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours:

53

• •

• • • • • • • • • • • • • • • • • • • • • •

• • • • •

Identify common product faults, features, causes and take corrective action if necessary Identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits Clean and prepare glasses, spittoons, chilling equipment and support materials Demonstrate correct product handling, including opening, decanting, pouring, and displaying wine Demonstrate knowledge of difference product styles and tastes Maintain health and safety in the workplace hazards and controls associated with product tastings Explain to customers the wine varieties and production of the local area Teach customers about the main grape and wine styles of England Teach customers the history of English wine production, provide tourism information, and about local wineries Explain the key successes and challenges in wine industry development to customers Teach customers about the key distinguishing features of English wine regions Teach customers about the key brands in the English wine industry Teach customers about how the English climate and soil affect wine styles Teach customers about the position of English wine in the global market Explain the organisation of the brand to customers Describe the products and service range of the brand Promote the brand's future plans to customers Teach customers about the different product style and taste characteristics Conduct winery and site tours Identify characteristics and requirements of tour group Plan winery tours, liaising with staff in areas to be visited Prepare presentation materials and equipment Ensure availability of required protective equipment for tour members where necessary Conduct a welcome and pre-tour briefing, including site specific information about health and safety in the workplace Conduct tour according to planned route and timing Present information in a clear and logical format Engage with tour group members when presenting information by encouraging questions and discussion Monitor tour group members during tour to ensure health and safety in the workplace and security compliance Seek feedback from tour members about their experience at the end of the tour and evaluate own performance

Organise and conduct successful wine tasting and tours

54

Use evaluated and considered feedback for future tour planning, organisation and delivery.

• Understand purpose and objectives of conducting winery and site tours • Communicate and implement emergency and evacuation procedures • Pour tasting samples cleanly, in most appropriate order • Evaluate wines in appropriate manner for sight, smell and taste • Control factors affecting the tasting outcomes and promote optimum tasting conditions • Identify key wine tasting factors, such as sweetness, acidity, alcohol, flavour, aroma, tannin, body, balance, length and texture • Identify how key wine tasting factors relate to wine style and grape variety • Identify factors influencing wine style and quality, including climate, soil, grape variety, viticultural techniques, age, vinification techniques, and faults • Identify common wine faults, including oxidation, reduction, cork taint Staff training and preparation: • Prepare the tasting area, equipment and supplies • Ensure products are correctly opened and checked prior to serving to customers • Maintain cellar door information resources and displays • Maintain high standards of personal presentation • Ensure wines are at the correct temperature for tasting and glasses are clean and polished • Protect wines from detrimental environmental factors, including temperature, humidity, UV, and movement Wine Retail: • Identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits • Clean and prepare glasses, spittoons, chilling equipment and support materials • Demonstrate correct product handling, including opening, decanting, pouring, and displaying wine • Demonstrate knowledge of difference product styles and tastes • Accurately record stock • Interpret wine labels • Describe the wine varieties and production in the local area • Describe the main grapes and wine styles of England • Describe the history of English wine production, tourism information, and local wineries • Describe the key successes and challenges in wine industry development • Describe the key distinguishing features of English wine regions •

Staff training and preparation: Prepare for tours and tastings

Wine Retail: Management of the Cellar door to encourage wine sales and business growth

55

Describe and explain the key brands in the English wine industry • Describe and explain how the English climate and soil affect wine styles • Describe and explain the position of English wine in the global market • Describe and explain the organisation of the brand • Describe and explain the product and service range of the brand • Describe and explain the brand's future plans • Describe and explain the different product style and taste characteristics • Describe and explain the characteristics of key wine styles and grape varieties Customer Service and Experience: • Provide and present wine tourism information • Access information about the history and product range of the organisation, regional and English wines • Provide and present wine tourism information appropriate to the needs of visitors to the cellar door • Use digital tools to access and present wine industry information • Present clear and accurate wine tourism information • Maintain high standards of food safety • Serve alcohol responsibly • Manage customer feedback and complaints • Articulate an accurate sensory evaluation of product tasted • Schedule winery events and take bookings • Brief team members on roles and responsibilities • Create a customer-centric culture • Consistently work to improve customer service standards • Coach team members towards improvement • Manage promotional activities, including seasonal events • Assess the impact of promotions on sales • Consider the economic and social factors affecting sales • Communicate effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment Alcohol Sales: • Take full responsibility for legal requirements of alcohol sales • Sell or serve alcohol according to the law • Where appropriate, request and obtain acceptable proof of age prior to sale or service • Serve drinks according to weights and measures standards • Decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal • Use a professional manner to encourage customers to drink within appropriate limits • Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action •

Customer Service and Experience: Create an optimal environment for customers at every point in their customer journey

Alcohol Sales: Serve alcohol legally and responsibly

56

Monitor emotional and physical state of customers for signs of intoxication and effects of illicit or other drug use • Where appropriate, offer food and non-alcoholic beverages • Refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage • Use appropriate communication and conflict resolution skills to handle difficult situations • Refer difficult situations beyond the scope of own responsibility to the appropriate person Workplace Safety: • Support the management to identify health and safety requirements of work team • Interpret and understand the legal requirements, policies and procedures • Interpret and understand hazard identification and risk assessment outcomes • Report any issues in a timely manner to management • Take responsibility to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Contribute to the plan the investigation and data collection methods • Contribute to help develop objectives and parameters for investigation • Assist to collect and analysis data and evidence to test ideas • Assist with presenting improvement plans with evidence to support rationale • Assist with the implementation and monitoring of improvement processes • Help the team to ensure the improvement plans reflect overall organisational objectives •

Food Hygiene Safety Rules: • Know food hygiene standards in accordance with WSB and FSA • Know the procedures to investigate contamination and cross-contact allergenic events • Know good manufacturing process • Know the common chemical, microbiological, physical and allergen hazards related to grapes/wine • Know the storage requirements of ingredients, materials and products • Know the corrective in the event of non-compliance • Know how to maintain accurate records • Know the PPE requirements • Know housekeeping responsibilities and relevant storage areas • Know the procedures in the event of pest sighting or discovery of infestation

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are always met

57

• Know how to clean to a high standard Workplace Reporting: • Participate in the use of log sheets/timesheets • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Participate to help develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Participate in investigating the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • An interest in wine • Unparalleled guest satisfaction abilities in retail • Great attention to detail • Excellent Communicative with Influencing Skills • Customer Focused • Personally Effective • Passion for and willingness to learn about wine

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

Cellar Door Manager Job roles Sales and Marketing Plan: • Support the management to evaluate the market and compare trends in English wine • Support the management in creating a sales plan for the short term, mid term and long term • Support the management to write a SWOT analysis for the business • Support the management to predict sales based on previous sales • Support the management to target growth areas of the business and work to continuously improve Wine tasting and tours: • Take responsibility for cellar stock safely and rotate stock in order to maintain product quality for tastings • Train staff to identify common product faults, features, causes and take corrective action if necessary

Competency Statement Sales and Marketing Plan: Understand and follow a sales plan and marketing strategy

Wine tasting and tours: Organise and conduct successful wine tasting and tours

58

•

• • • • • • •

• • • • • • • • • • • • • • •

• • • • • •

Train staff to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits Train staff how to correctly clean and prepare glasses, spittoons, chilling equipment and support materials Demonstrate to staff correct product handling, including opening, decanting, pouring, and displaying wine Train staff in the different product styles and tastes Maintain health and safety in the workplace hazards and controls associated with product tastings Train staff in the wine varieties and production of the local area Train staff and teach customers about the main grape and wine styles of England Train staff and teach customers the history of English wine production, provide tourism information, and about local wineries Train staff to explain the key successes and challenges in wine industry development to customers Train staff and teach customers about the key distinguishing features of English wine regions Train staff and teach customers about the key brands in the English wine industry Train staff and teach customers about how the English climate and soil affect wine styles Train staff and teach customers about the position of English wine in the global market Train staff, and explain the organisation of the brand to customers Describe the products and service range of the brand Plan for the brand's future Train staff and teach customers about the different product style and taste characteristics Train staff to conduct winery and site tours Train staff to identify characteristics and requirements of tour group Plan winery tours, liaising with staff in areas to be visited Train staff to prepare presentation materials and equipment Ensure availability of required protective equipment for tour members where necessary Train staff to conduct a welcome and pre-tour briefing, including site specific information about health and safety in the workplace Train staff to conduct tour according to planned route and timing Train staff to present information in a clear and logical format Train staff to engage with tour group members when presenting information by encouraging questions and discussion Train staff to monitor tour group members during tour to ensure health and safety in the workplace and security compliance Train staff to seek feedback from tour members about their experience at the end of the tour and evaluate own performance Use evaluated and considered feedback for future tour planning, organisation and delivery.

59

Understand purpose and objectives of conducting winery and site tours • Train staff to communicate and implement emergency and evacuation procedures • Train staff to pour tasting samples cleanly, in most appropriate order • Train staff to evaluate wines in appropriate manner for sight, smell and taste • Train staff about the factors affecting the tasting outcomes and promote optimum tasting conditions • Train staff to identify key wine tasting factors, such as sweetness, acidity, alcohol, flavour, aroma, tannin, body, balance, length and texture • Train staff how key wine tasting factors relate to wine style and grape variety • Train staff in the factors influencing wine style and quality, including climate, soil, grape variety, viticultural techniques, age, vinification techniques, and faults • Train staff to identify common wine faults, including oxidation, reduction, cork taint Staff training and preparation: • Train staff to prepare the tasting area, equipment and supplies • Train staff to ensure products are correctly opened and checked prior to serving to customers • Train staff to maintain cellar door information resources and displays • Encourage staff to maintain high standards of personal presentation • Train staff to ensure wines are at the correct temperature for tasting and glasses are clean and polished • Train staff to protect wines from detrimental environmental factors, including temperature, humidity, UV, and movement •

Wine Retail: • Train staff to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits • Train staff how to clean and prepare glasses, spittoons, chilling equipment and support materials • Train staff to demonstrate correct product handling, including opening, decanting, pouring, and displaying wine • Train staff about the different product styles and tastes • Train staff to accurately record stock • Train staff how to interpret wine labels • Train staff about the wine varieties and production in the local area • Train the staff in the main grapes and wine styles of England • Train the staff about the history of English wine production, tourism information, and local wineries • Train the staff in the key successes and challenges in wine industry development

Staff training and preparation: Prepare for tours and tastings

Wine Retail: Management of the Cellar door to encourage wine sales and business growth

60

Train the staff in the key distinguishing features of English wine regions • Train the staff in the key brands in the English wine industry • Train the staff in how the English climate and soil affect wine styles • Train the staff in the position of English wine in the global market • Teach the staff about the organisation of the brand • Teach the staff about the product and service range of the brand • Teach the staff about the brand's future plans • Teach the staff about the different product style and taste characteristics • Teach the staff about the characteristics of key wine styles and grape varieties Customer Service and Experience: • Train staff to provide and present wine tourism information • Train staff to access information about the history and product range of the organisation, regional and English wines • Train staff to provide and present wine tourism information appropriate to the needs of visitors to the cellar door • Train staff to use digital tools to access and present wine industry information • Train staff to present clear and accurate wine tourism information • Train staff to maintain high standards of food safety • Train staff to serve alcohol responsibly • Train staff to handle customer feedback and complaints • Train staff to articulate an accurate sensory evaluation of product tasted • Schedule winery events and take bookings • Brief team members on roles and responsibilities • Encourage staff to create a customer-centric culture • Encourage staff to consistently work to improve customer service standards • Coach team members towards improvement • Manage promotional activities, including seasonal events • Assess the impact of promotions on sales • Consider the economic and social factors affecting sales • Train staff to communicate effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment Alcohol Sales: • Take full responsibility for legal requirements of alcohol sales • Train staff to sell or serve alcohol according to the law • Train staff to, where appropriate, request and obtain acceptable proof of age prior to sale or service.

• Train staff to serve drinks according to weights and measures standards • Train staff to decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal.

• Train staff to use a professional manner to encourage customers to drink within appropriate limits.

•

Customer Service and Experience: Create an optimal environment for customers at every point in their customer journey

Alcohol Sales: Serve alcohol legally and responsibly

61

Train staff to recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action.

• Train staff to monitor emotional and physical state of customers for signs of intoxication and effects of illicit or other drug use.

• Train staff to, where appropriate, offer food and non-alcoholic beverages.

• Train staff to refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage.

• Train staff to use appropriate communication and conflict resolution skills to handle difficult situations.

• Refer difficult situations beyond the scope of own responsibility to the appropriate person.

Workplace Safety: • Support the management to identify health and safety requirements of work team • Interpret and share the legal requirements, policies and procedures with required staff • Interpret and explain hazard identification and risk assessment outcomes to required personnel • Respond to any issues in a timely manner, and report any issues in a timely manner to management • Encourage the team to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Support management in planning the investigation and data collection methods • Support management in developing objectives and parameters for investigation • Support management to collect and analysis data and evidence to test ideas • Support management with presenting improvement plans with evidence to support rationale • Support management with the implementation and monitoring of improvement processes • Support management to ensure the improvement plans reflect overall organisational objectives •

Food Hygiene Safety Procedure: • Aid management to design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB • Aid management in the coordination of the roles of internal and external auditors • Aid management, to ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are maintained at all times • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area • Identify and control handling and storage requirements of ingredients, materials and products handled and used

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

62

Implement corrective action required in the event of noncompliance • Ensure accurate record keeping and report to management • Use personal protective clothing and footwear, maintaining clothing, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Follow procedures in the event of pest sighting or discovery of infestation and report to management • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Assist the management in the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Assist management to develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Assist management to investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • An interest in and knowledge of English wine • Unparalleled guest satisfaction abilities in retail • The ability to train, supervise and motivate staff • Great attention to detail • Excellent Communicative with Influencing Skills • Customer Focused • Personally Effective • Passion for and willingness to learn about wine • Self-starter with an ability to attain targets and overcome all realistic objectives • Provides excellent customer service and takes responsibility for own actions.

• Constantly strives for high standards and consistently achieves them •

Workplace Reporting: Implementation of up-to-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

63

Hospitality Manager Job roles Sales and Marketing Plan: • Evaluate the market and compare trends in English wine • Create a sales plan for the short term, mid term and long term • Write a SWOT analysis for the business • Predict sales based on previous sales • Target growth areas of the business and work to continuously improve Wine Tasting and Tours: • Take responsibility for cellar stock safely and rotate stock in order to maintain product quality for tastings • Train staff to identify common product faults, features, causes and take corrective action if necessary • Train staff to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits • Train staff how to correctly clean and prepare glasses, spittoons, chilling equipment and support materials • Demonstrate to staff correct product handling, including opening, decanting, pouring, and displaying wine • Train staff in the different product styles and tastes • Maintain health and safety in the workplace hazards and controls associated with product tastings • Train staff in the wine varieties and production of the local area • Train staff and teach customers about the main grape and wine styles of England • Train staff and teach customers the history of English wine production, provide tourism information, and about local wineries • Train staff to explain the key successes and challenges in wine industry development to customers • Train staff and teach customers about the key distinguishing features of English wine regions • Train staff and teach customers about the key brands in the English wine industry • Train staff and teach customers about how the English climate and soil affect wine styles • Train staff and teach customers about the position of English wine in the global market • Train staff, and explain the organisation of the brand to customers • Describe the products and service range of the brand • Plan for the brand's future • Train staff and teach customers about the different product style and taste characteristics • Train staff to conduct winery and site tours • Train staff to identify characteristics and requirements of tour group • Plan winery tours, liaising with staff in areas to be visited • Train staff to prepare presentation materials and equipment • Ensure availability of required protective equipment for tour members where necessary

Competency Statement: Sales and Marketing Plan: Write a sales plan and marketing strategy

Wine tasting and tours: Organise successful wine tasting and tours

64

Train staff to conduct a welcome and pre-tour briefing, including site specific information about health and safety in the workplace • Train staff to conduct tour according to planned route and timing • Train staff to present information in a clear and logical format • Train staff to engage with tour group members when presenting information by encouraging questions and discussion • Train staff to monitor tour group members during tour to ensure health and safety in the workplace and security compliance • Train staff to seek feedback from tour members about their experience at the end of the tour and evaluate own performance • Use evaluated and considered feedback for future tour planning, organisation and delivery.

• Understand purpose and objectives of conducting winery and site tours • Train staff to communicate and implement emergency and evacuation procedures • Train staff to pour tasting samples cleanly, in most appropriate order • Train staff to evaluate wines in appropriate manner for sight, smell and taste • Train staff about the factors affecting the tasting outcomes and promote optimum tasting conditions • Train staff to identify key wine tasting factors, such as sweetness, acidity, alcohol, flavour, aroma, tannin, body, balance, length and texture • Train staff how key wine tasting factors relate to wine style and grape variety • Train staff in the factors influencing wine style and quality, including climate, soil, grape variety, viticultural techniques, age, vinification techniques, and faults Staff training and preparation: • Train staff to identify common wine faults, including oxidation, reduction, cork taint • Train staff to prepare the tasting area, equipment and supplies • Train staff to ensure products are correctly opened and checked prior to serving to customers • Train staff to maintain cellar door information resources and displays • Encourage staff to maintain high standards of personal presentation Wine Retail: • Train staff to ensure wines are at the correct temperature for tasting and glasses are clean and polished • Train staff to protect wines from detrimental environmental factors, including temperature, humidity, UV, and movement • Train staff to identify optimum cellaring conditions for a range of products, such as wines of varying maturity, fortified and liqueur wines, and spirits • Train staff how to clean and prepare glasses, spittoons, chilling equipment and support materials • Train staff to demonstrate correct product handling, including opening, decanting, pouring, and displaying wine •

Staff training and preparation: Prepare for tours and tastings

Wine Retail: Management of the cellar door to encourage wine sales and business growth

65

Train staff about the different product styles and tastes Train staff to accurately record stock Train staff how to interpret wine labels Train staff about the wine varieties and production in the local area Train the staff in the main grapes and wine styles of England Train the staff about the history of English wine production, tourism information, and local wineries • Train the staff in the key successes and challenges in wine industry development • Train the staff in the key distinguishing features of English wine regions • Train the staff in the key brands in the English wine industry • Train the staff in how the English climate and soil affect wine styles • Train the staff in the position of English wine in the global market • Teach the staff about the organisation of the brand • Teach the staff about the product and service range of the brand Customer Service and Experience: • Teach the staff about the brand's future plans • Teach the staff about the different product style and taste characteristics • Teach the staff about the characteristics of key wine styles and grape varieties • Train staff to provide and present wine tourism information • Train staff to access information about the history and product range of the organisation, regional and English wines • Train staff to provide and present wine tourism information appropriate to the needs of visitors to the cellar door • Train staff to use digital tools to access and present wine industry information • Train staff to present clear and accurate wine tourism information • Train staff to maintain high standards of food safety • Train staff to serve alcohol responsibly • Train staff to handle customer feedback and complaints • Train staff to articulate an accurate sensory evaluation of product tasted • Schedule winery events and take bookings • Brief team members on roles and responsibilities • Encourage staff to create a customer-centric culture • Encourage staff to consistently work to improve customer service standards • Coach team members towards improvement Alcohol Sales: • Manage promotional activities, including seasonal events • Assess the impact of promotions on sales • Consider the economic and social factors affecting sales • Train staff to communicate effectively with customers, including finding preferences, answering questions, and adjusting tasting order or range to facilitate customer enjoyment • Take full responsibility for legal requirements of alcohol sales • Train staff to sell or serve alcohol according to the law • Train staff to, where appropriate, request and obtain acceptable proof of age prior to sale or service.

• • • • • •

Customer service and experience: Create an optimal environment for customers at every point in their customer journey

Alcohol Sales: Serve alcohol legally and responsibly

66

Train staff to serve drinks according to weights and measures standards • Train staff to decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal.

• Train staff to use a professional manner to encourage customers to drink within appropriate limits.

• Train staff to recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action.

• Train staff to monitor emotional and physical state of customers for signs of intoxication and effects of illicit or other drug use.

• Train staff to, where appropriate, offer food and non-alcoholic beverages.

• Train staff to refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage.

• Train staff to use appropriate communication and conflict resolution skills to handle difficult situations.

• Take ultimate responsibility, as the manager, for the sale of alcohol legally, safely and responsibly Workplace Safety: • Identify health and safety requirements of work team • Teach the legal requirements, policies and procedures to required staff • Explain hazard identification and risk assessment outcomes to required personnel • Respond to any issues in a timely manner • Encourage the team to manage and improve health and safety • Maintain incident records in the work area Business Improvement Practices: • Plan the investigation and data collection methods • Develop objectives and parameters for investigation • Collect and analyse data and evidence to test ideas • Present improvement plans with evidence to support rationale • Implement and monitor improvement processes • Ensure the improvement plans reflect overall organisational objectives •

Food Hygiene Safety Procedure: • Design succinct workplace policies and procedures to implement responsibilities, in accordance with the WSB • Coordinate the roles of internal and external auditors • Ensure procedures are followed to investigate contamination and cross-contact allergenic events • Ensure good manufacturing practices are maintained at all times • Identify common microbiological, physical, chemical and allergen hazards related to the grapes/wine handled in the work area

Workplace Safety: Everyone in the business works to ensure a safe working environment for themselves and for others

Business Improvement Practices: The business continuously works to improve in all areas, including grape and wine quality, work health and safety, environmental management, cost, efficiency and job satisfaction Food Hygiene Safety Procedure: Application of food hygiene safety procedures, to ensure impeccable standards are met at all times

67

Identify and control handling and storage requirements of ingredients, materials and products handled and used • Implement corrective action required in the event of noncompliance • Ensure accurate record keeping • Endorse the use of personal protective clothing and footwear, clothing maintenance, laundering and storage requirements • Maintain housekeeping requirements and responsibilities relating to own work, and use and storage of housekeeping/cleaning equipment where relevant • Implement procedures to follow in the event of pest sighting or discovery of infestation • Maintain high standards of cleaning and sanitisation procedures Workplace Reporting: • Manage the use of log sheets/timesheets for staff • Keep accurate records of harvest data and winemaking processes • Keep accurate records of operating procedures • Keep accurate records of production statistics • Keep accurate records of materials used • Develop and maintain techniques used to collate and assess information, including typical recording outcomes to identify unusual or incorrectly recorded information • Investigate the likely causes of variation and related reporting responsibilities • Keep accurate, up to date records of information system access levels and codes, such as levels within software • Keep accurate, up to date records of information relating to physical sites, such as key codes • Keep accurate records regarding relevant regulatory and licensing, legislative requirements, industrial awards and agreements People Skills: • A passion for and knowledge of English wine • Ability to drive the business forward • Unparalleled guest satisfaction abilities in retail • The ability to train, supervise and motivate staff • Great attention to detail • Excellent Communicative with Influencing Skills • Customer Focused • Self-starter with an ability to attain targets and overcome all realistic objectives • Provides excellent customer service and takes responsibility for own actions • Constantly strives for high standards and consistently achieves them •

Workplace Reporting: Implementation of upto-date and accurate record keeping, in all areas of the business

People Skills: Skills need to work effectively with other people in the role

68

APPENDIX 4 Job Title: Production Manager/Head Winemaker – UK Winemaking Industry Location: [Insert Vineyard/Winery Location] Employment Type: Full-time Reports To: Operations Manager/Winery Director

About Us [Insert vineyard/winery name] is one of the UK’s leading wineries, specializing in producing [Insert] wines. As part of our commitment to excellence, we combine state-of-the-art technology with sustainable practices to craft award-winning wines. We are seeking an experienced Production Manager to oversee our winemaking processes and ensure the efficient running of operations in our medium/large-scale vineyard and winery.

Role Overview As the Production Manager, you will be responsible for managing all aspects of the production process, from grape harvesting to wine bottling. You will lead a team of production staff, oversee quality control, and ensure that all activities align with health and safety regulations and industry standards. This role requires a strong understanding of winemaking, leadership skills, and the ability to optimize processes in a dynamic environment.

Key Responsibilities •

•

•

•

Production Oversight: o Manage and coordinate all stages of wine production, including grape reception, crushing, fermentation, aging, blending, filtration, and bottling. o Oversee specific production operations such as bottling, riddling, disgorging, labelling, and warehousing for both own-label and client wines (new). o Develop production schedules to meet demand while maintaining product quality and efficiency.

Team Leadership: o Supervise and train production staff, ensuring a skilled and motivated workforce. o Foster a flexible working environment and culture, ensuring effective teamwork within a small or medium-sized team. o Coordinate with vineyard teams during the harvest period to ensure seamless integration of vineyard and winery operations.

Quality Assurance: o Monitor and maintain quality standards across all production stages. o Review, update, and implement Standard Operating Procedures (SOPs) to streamline production activities. o Work closely with the winemaking team to ensure the final product meets brand specifications and regulatory requirements.

Process Optimization: o Identify areas for improvement in production efficiency and implement solutions. o Optimize workflow and stock control for dry goods. o Introduce new techniques and technologies to enhance productivity and sustainability.

69

•

•

•

Health, Safety, and Compliance: o Ensure compliance with food safety, hygiene, and health and safety regulations. o Maintain up-to-date records for audits and certifications (e.g., SALSA, BRC, organic certifications).

Inventory and Equipment Management: o Manage raw materials, packaging, and finished goods inventory. o Oversee the maintenance and repair of high-spec winery machinery to minimize downtime.

Collaboration: o Work closely with sales, marketing, and distribution teams to align production with market demand. o Foster strong relationships with suppliers and contractors.

Qualifications and Skills •

•

Essential: o Proven experience in a production management role, preferably in the wine or beverage industry. o Strong understanding of winemaking processes and equipment. o Excellent leadership and team management skills. o Familiarity with health and safety regulations in food production. o Strong organizational, analytical, and problem-solving skills. o Proficiency in Microsoft Office and production management software.

Desirable: o Degree in winemaking, food science, or a related field. o Experience with sustainability practices in winemaking. o WSET (Wine & Spirit Education Trust) qualifications or similar certifications.

What We Offer • • • • •

Competitive salary and benefits package Opportunity to work with premium winemaking equipment.

A wealth of opportunities for and investment in your professional development.

A collaborative and supportive work environment The chance to work with a passionate team in a growing industry

How to Apply If you have a passion for wine and a track record of success in production management, we’d love to hear from you! Please send your CV and a cover letter detailing your experience and why you’d be a great fit for our team to [Insert Contact Email].

----Average Salary Range – January 2025: Current salary expectations for a Production Manager in the UK winemaking industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors:

70

• •

•

The typical salary for a Production Manager in the UK ranges from £38,757 to £57,129, with an average of approximately £48,349 annually.

Entry-level roles may start around £27,400, while experienced professionals with 10+ years in production management could earn between £51,700 and £70,000, particularly in specialized industries like winemaking.

For this role in the UK wine industry, a salary in the £40,000–£60,000 range would be competitive, depending on experience, vineyard size, and specific responsibilities.

Industry and Location Factors: •

•

Salaries in the winemaking sector may align closely with manufacturing or food production roles, but vineyards known for premium products or based in high-cost areas (e.g., Southeast England) may offer higher packages.

Managers in London earn about 6.9% more than the national average, while salaries in areas like Leicester or Manchester are slightly lower.

Additional Compensation: •

Many roles include benefits such as professional development opportunities, bonuses (ranging from £540 to £17,600), and access to specialized winemaking equipment.

Job Description: Winemaker Location: [Specify vineyard/winery location in the UK] Employment Type: Full-time Industry: UK Winemaking Reports To: Head of Operations / Winery or Vineyard Manager

Role Overview The Winemaker is responsible for overseeing all aspects of wine production, ensuring highquality wines that reflect the vineyard's character and meet market demands. This role involves a combination of hands-on winemaking, operational management, and collaboration with key teams across viticulture, quality control, and marketing. The ideal candidate will have a passion for winemaking, a solutions-oriented mindset, and experience in cool-climate wine production.

Key Responsibilities •

•

Winemaking Process: o Manage all stages of the winemaking process, from grape selection and fermentation to blending and bottling. o Oversee harvest operations, including grape receival, pressing, processing, and monitoring fermentation progress. o Perform and document grape and wine analysis, including in-house laboratory testing where applicable. o Coordinate post-production operations such as bottling, packaging, and kegging Quality Control & Compliance: o Conduct regular laboratory analysis and sensory evaluations to maintain product quality. o Ensure compliance with UK and EU wine production regulations, including health and safety standards.

71

Manage record-keeping for winemaking processes, duty declarations, and stock control.

Facility & Equipment Oversight: o Operate and maintain winery equipment, ensuring cleanliness and functionality. o Implement sanitisation protocols to prevent contamination. o Operate forklifts and manage warehouse activities.

Harvest Management: o Collaborate with the vineyard team to determine harvest timings based on grape maturity and quality. o Supervise grape receival logistics and ensure proper handling techniques are followed.

Team Leadership: o Supervise and train seasonal and permanent winery staff. o Foster a culture of teamwork, safety, and professional development.

Research & Innovation: o Stay informed of industry trends, experimenting with new techniques and technologies to enhance wine quality. o Implement sustainable and eco-friendly winemaking practices. o Maintain an open-minded approach to winemaking, welcoming creative and innovative techniques.

Collaboration: o Work closely with the marketing and sales teams to support product launches and storytelling about the winemaking process. o Build relationships with suppliers, consultants, and industry stakeholders. o

•

•

•

•

•

Qualifications & Skills •

•

•

Essential: o Degree or diploma in winemaking, oenology, or a related field. o Proven experience (3+ years) in a winemaker or assistant winemaker role. o Strong understanding of cool-climate viticulture and winemaking practices. o Proficiency in using winemaking software and analytical tools.

Desirable: o Familiarity with UK wine regulations and consumer preferences. o WSET (Wine & Spirit Education Trust) certification or equivalent. o Experience in sparkling wine production.

Personal Attributes: o Excellent organisational and time management skills, with the ability to prioritise tasks and manage multiple projects simultaneously. o Strong problem-solving abilities and a proactive approach. o Passion for wine production and an enthusiasm for hands-on winemaking. o Collaborative mindset with effective communication skills. o An open-minded and innovative approach to winemaking techniques. o Physical fitness for manual tasks, including lifting up to 25 kg.

Working Conditions • • •

Primarily based at the winery, with some travel to vineyard sites or events as required.

Hands-on role involving physical work, including lifting, climbing, and operating equipment.

Flexible hours during peak periods (e.g., harvest season).

72

What We Offer • • • • • •

Competitive salary, commensurate with experience.

Opportunity to work in a dynamic and growing UK wine industry.

Professional development and training opportunities.

Access to diverse grape sources, including high-quality English and European varieties.

Creative input into wines, styles, and process innovation.

Staff discounts on wines and access to industry events.

How to Apply If you’re passionate about creating exceptional wines and want to make a mark in the UK winemaking scene, we’d love to hear from you.

Please send your CV and a cover letter detailing your experience and why you’d be a great fit for our team to [Insert Contact Email].

-----Average Salary Range – January 2025: Current salary expectations for a Winemaker in the UK winemaking industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors: The salary expectations for a winemaker role in the UK vary significantly based on experience, location, and the size of the vineyard or winery. Here’s a breakdown based on current data: • •

•

•

Entry-level Winemakers (with fewer than 3 years of experience) typically earn between £25,000 and £26,400 per year.

Mid-career Winemakers (4-9 years of experience) can expect salaries in the range of £33,900 to £35,000 per year, with potential increases based on skills and responsibilities.

Experienced Winemakers (10-20 years of experience) often see salaries between £51,000 and £62,000 annually, particularly at larger vineyards or those producing high-value wines.

Salaries can exceed £75,000 for senior winemaking roles or those managing complex operations.

Additional benefits, such as bonuses, profit-sharing, or accommodations, may also influence the total compensation package. Urban wineries or vineyards located in high-cost areas like London might offer slightly higher salaries to offset living expenses.

Job Description: Cellar Hand Location: UK (specific vineyard location) Employment Type: Full-time / Seasonal Industry: Winemaking (Medium/Large Vineyard)

About Us

73

[Insert vineyard/winery name] is a renowned medium/large vineyard situated in the heart of [region], known for producing premium-quality wines. We pride ourselves on combining traditional methods with modern techniques to craft wines that reflect the unique characteristics of our terroir. We are seeking a hardworking and enthusiastic Cellar Hand to join our winemaking team.

Role Overview As a Cellar Hand, you will play a key role in supporting the winemaking process. Reporting to the Production Manager or Winemaker, you will be responsible for performing a variety of tasks in the cellar and winery, ensuring that operations run smoothly and efficiently during all stages of wine production.

This is a hands-on role requiring physical stamina, attention to detail, and a passion for winemaking.

Key Responsibilities •

•

•

•

•

•

Harvest Operations: o Assist with grape receiving, sorting, and processing. o Operate and clean equipment such as presses, pumps, and crushers.

Fermentation Management: o Monitor and manage fermentation processes, including temperature control and additions. o Perform punch-downs and pump-overs as required.

Cellar Operations: o Carry out racking, filtering, blending, and transferring of wines. o Maintain cleanliness and sanitation of tanks, barrels, and other winemaking equipment.

Barrel Management: o Assist with barrel filling, topping, and monitoring. o Clean and prepare barrels for use.

Quality Control: o Assist in taking samples for lab analysis and perform basic testing (e.g., pH, sugar levels). o Record data accurately and ensure compliance with production protocols.

General Maintenance: o Uphold high standards of hygiene and safety in the cellar. o Assist with routine equipment maintenance and repair.

Key Skills and Qualifications • • • • • •

Prior experience in a winery or similar production environment is preferred but not essential.

A strong interest in wine and winemaking.

Ability to perform physical work, including lifting heavy objects (up to 25kg) and standing for extended periods.

Attention to detail and ability to follow instructions and safety protocols.

Basic mechanical aptitude and familiarity with winery equipment is a plus.

Flexible and adaptable, especially during harvest season when long hours may be required.

74

•

Full UK driving licence preferred.

What We Offer • • • • •

Competitive salary based on experience.

Opportunity to work in a dynamic and growing industry.

Training and development opportunities to enhance your winemaking skills.

Discounts on wines and other vineyard products.

A supportive and collaborative team environment.

How to Apply If you are passionate about wine and eager to contribute to the winemaking process, we would love to hear from you. Please send your CV and a brief cover letter to [insert contact email].

Application Deadline: [insert date] ----Average Salary Range – January 2025: Current salary expectations for a Cellar Hand in the UK winemaking industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors: The salary for a Cellar Hand role in the UK winemaking industry varies based on experience and the vineyard's size. Current expectations include: Entry-level roles or positions for those with minimal experience typically offer around £21,000 to £24,000 annually.

• Experienced cellar hands or those with one or more vintages under their belt can expect £25,000 to £30,000 per year.

• Some vineyards, especially larger ones, advertise that salaries are "commensurate with experience", allowing room for negotiation based on skills and specific qualifications like forklift certification.

Additional benefits may include meals during harvest, training opportunities, staff discounts, and, occasionally, accommodation support during seasonal work. This makes the total compensation package competitive within the agricultural and production sectors.

•

Job Title: Vineyard Manager Location: Vineyard, UK Position Type [Full-Time/Part-Time/Seasonal] Reports To: [Vineyard Owner/Director of Operations/Head Winemaker]

Overview

75

A Vineyard Manager oversees the daily operations of the vineyard, ensuring the quality, efficiency, and sustainability of grape production. This role is critical in managing the vineyard team, implementing viticultural practices, and supporting the vineyard's production goals.

Working within the UK’s growing wine industry, the Vineyard Manager must balance traditional practices with modern viticulture techniques, accounting for the UK's unique climate and regulatory environment.

Key Responsibilities •

Vineyard Operations and Management

•

Plan and oversee vineyard tasks such as pruning, canopy management, pest and disease control, irrigation, and harvesting. o Oversee frost protection, spray programs, and ensure the safe use of authorized chemical products. o Conduct ongoing monitoring and evaluation of the training/pruning system for each variety, assessing areas for potential improvement. o Manage soil health and implement sustainable practices, including organic or biodynamic methods where appropriate. o Develop and adhere to a seasonal work schedule in alignment with production goals and climatic conditions. o Maintain an up-to-date diary of vineyard activities, including critical dates such as flowering and bud burst for ongoing tracking and analysis.

Team Management and Training

•

Recruit, train, and supervise vineyard staff, ensuring high standards in all field activities. o Coordinate with temporary workers during peak seasons (e.g., pruning and harvest). o Promote a safe and productive working environment, adhering to health and safety standards. o Organize staff training plans, including external certifications or third-party training courses where needed.

Equipment and Resource Management

•

Maintain vineyard machinery, tools, and equipment, scheduling repairs and upgrades as needed. o Develop and enforce maintenance protocols to ensure all vineyard vehicles and equipment are properly serviced and safe. o Manage budgets for vineyard supplies, ensuring optimal use of fertilizers, pesticides, and other resources. o Ensure compliance with environmental regulations, particularly around pesticide use and waste management. o Oversee ground maintenance and other necessary agricultural projects as required.

Data Collection and Reporting

o

o

o

o o

Collect data on crop health, yield, and environmental factors to inform decisionmaking.

Maintain accurate records of all vineyard activities, including safety, work plans, and chemical applications.

76

•

Prepare regular reports on vineyard productivity, staffing, and expenses for upper management. o Use vineyard management software to track activities, monitor vine performance, and plan for future seasons.

Liaison and Coordination

•

Work closely with winemaking teams to align grape production with wine production requirements. o Coordinate harvest logistics, including the organization of picking crews and managing the timely transport of harvested grapes. o Collaborate with marketing teams on branding initiatives that highlight vineyard practices and sustainability efforts. o Represent the vineyard at industry and consumer-facing events, providing tours and participating in shows when needed.

Continuous Improvement and Compliance

o

o

o o o

Research and evaluate new vineyard techniques and products that may benefit productivity and sustainability.

Ensure compliance with all health, safety, and environmental standards, including proper certification for pesticide application.

Actively engage in industry work groups or committees to remain informed about current debates, innovations, and regulatory changes.

Qualifications and Experience o o o o o o

Education: Degree in Viticulture, Agriculture, or a related field (or equivalent experience).

Experience: Minimum 5 years of experience in vineyard management, with a strong understanding of the UK wine industry.

Skills: Knowledge of viticultural techniques, strong leadership abilities, familiarity with vineyard machinery, and an understanding of sustainable practices.

Certifications: PA1, PA3, and PA6 pesticide application certifications.

Physical Requirements: Ability to perform manual labour, operate heavy machinery, and lift up to 25kg as required.

Additional: First Aid certification and forklift operator certification preferred.

Personal Qualities • • •

Experience with organic or biodynamic farming practices.

Strong organizational skills and attention to detail.

Passion for the wine industry and UK agriculture.

Benefits: Competitive Salary

77

[List any benefits such as health insurance, pension schemes, paid leave etc.]

Opportunity to work in a dynamic and rewarding industry

How To Apply Interested candidates should submit their CV, cover letter, and references to [application email or link] by [application deadline] ----Average Salary Range – January 2025: Current salary expectations for an Assistant Vineyard Manager in the UK wine production industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors: The salary for a Vineyard Manager in the UK generally depends on factors such as experience, vineyard size, and region. However, for a medium to large vineyard, competitive salaries typically range from £30,000 to £45,000 per year. More experienced Vineyard Managers with specialized certifications, such as in sustainable practices or advanced viticulture, may earn upwards of £50,000, particularly if the role includes responsibilities such as consulting or additional management of external vineyards.

Additional benefits, like housing, performance bonuses during harvest, or other perks, may also be offered to make the position more attractive in the competitive UK wine industry.

Job Title: Assistant Vineyard Manager Location: Vineyard in [Region, UK] Reports To: Vineyard Manager Salary: Competitive, depending on experience Job Purpose The Assistant Vineyard Manager supports the Vineyard Manager in overseeing vineyard operations and managing seasonal tasks to optimize vine health, yield, and quality. The role requires hands-on supervision of vineyard crews, planning, monitoring vineyard conditions, and assisting with key viticultural practices.

Key Responsibilities •

•

Daily Operations Management o

Assist in planning and executing vineyard activities, including pruning, canopy

o

Lead a wide range of vineyard activities such as winter pruning, canopy

o

Monitor daily activities and ensure quality control throughout the vineyard.

management, irrigation, and harvesting. trimming, soil cultivation, weed control, and crop monitoring.

2. Vineyard Health and Maintenance

78

•

•

•

•

o

Conduct regular inspections to monitor vine health, identifying issues related to

o

Oversee pest and disease control measures, ensuring timely and safe application

disease, pests, nutrient deficiencies, and environmental stress. of treatments.

Team Supervision and Training o

Supervise vineyard crews, providing training on safety protocols, equipment

o

In the Vineyard Manager’s absence, supervise contract workers, ensuring that all

handling, and best viticultural practices. seasonal activities are carried out efficiently.

Irrigation and Fertilization Management o

Manage and monitor irrigation systems, making adjustments based on seasonal

o

Assist in planning and applying fertilization and soil amendments to maintain

requirements and weather conditions. soil health and vine nutrition.

Equipment Operation and Maintenance o

Operate and oversee maintenance of vineyard machinery, such as tractors, sprayers,

o

Routine machine maintenance as required, including handling specialized

o

Coordinate with maintenance staff or contractors for repair and service needs.

and mowers, to ensure smooth operation and compliance with safety standards. equipment such as canopy trimmers and sprayers.

Data Collection and Reporting o

Record and analyse data on vine growth, yields, and vineyard conditions to assist in

o

Prepare reports for the Vineyard Manager on productivity, vine health, and team

decision-making and reporting. performance.

Sustainability and Compliance o Implement sustainable viticultural practices and assist in maintaining vineyard certifications as required.

o

Ensure compliance with health and safety, environmental, and agricultural regulations.

Harvest Management o Assist in coordinating and supervising all aspects of the harvest, including scheduling, logistics, and quality control.

o

Ensure proper handling and processing of harvested grapes to maximize quality.

Qualifications and Experience •

Education: Degree in viticulture, agriculture, or a related field (or equivalent experience).

•

Experience: At least 2–3 years in vineyard management or a similar agricultural role, ideally with experience in the UK wine industry.

•

Skills:

•

Strong knowledge of viticulture practices and seasonal vineyard management.

•

Excellent communication and leadership skills.

•

Good tractor driving experience and all necessary spray qualifications, such as PA1 and PA3 spraying certifications.

•

Basic computer skills for data collection and reporting.

•

Forklift qualification preferred

79

•

Ability to work outdoors in varying weather conditions.

Personal Qualities •

Highly organized, with strong attention to detail.

•

Problem-solving skills and adaptability to handle challenges in a dynamic work environment.

•

Self-motivated, hands-on, and passionate about viticulture.

•

Strong team-working ethos with flexibility to assist across estate operations.

Working Conditions •

Primarily outdoor work, sometimes in challenging weather conditions.

•

Peak season may require flexibility in hours, including early mornings, weekends, and holidays as needed.

•

Typical working hours may range from 8:00 AM to 4:30 PM, Monday to Friday, with additional hours during peak periods.

Benefits: Competitive Salary [List any benefits such as health insurance, pension schemes, paid leave etc.]

Opportunity to work in a dynamic and rewarding industry

How To Apply Interested candidates should submit their CV, cover letter, and references to [application email or link] by [application deadline] ----Average Salary Range – January 2025: Current salary expectations for an Assistant Vineyard Manager in the UK wine production industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors: Competitive salary typically ranges from £24,000 to £35,000 per year, depending on factors like experience, region, and specific responsibilities. Here’s a breakdown: •

Entry-Level or Less Experienced Assistants: £24,000–£28,000

•

Moderately Experienced Assistants (2-3 years): £28,000–£32,000

•

Highly Experienced or Specialized Assistants (5+ years): £32,000–£35,000+

80

Benefits like additional paid overtime during harvest, training opportunities, housing, and performance-based bonuses can also be part of a competitive package.

Job Title: Vineyard Operative Location: Vineyard site (may vary depending on the vineyard location) Job Type: Full-time (may include seasonal work; flexibility for part-time possible based on role needs) Reports to: Vineyard Manager / Vineyard Supervisor Position Summary: The Vineyard Operative is responsible for hands-on vineyard management tasks to ensure healthy vine growth and support the production of high-quality wine grapes. This role covers a wide range of viticultural practices, including pruning, canopy management, pest control, and equipment operation. Candidates should be comfortable working outdoors in all weather conditions, possess a strong work ethic, and have some experience in vineyard or similar agricultural work.

Key Responsibilities: •

Vineyard Maintenance: -

Carry out essential seasonal vineyard tasks, including pruning, tying down, bud rubbing, and vine training.

-

Perform canopy management tasks such as leaf pulling, shoot thinning, trimming, and leaf stripping to ensure adequate sun exposure and air circulation around grape clusters.

-

Perform trellis and vineyard infrastructure maintenance to keep the vineyard in optimal condition.

-

Support frost prevention measures during spring and other relevant seasonal activities, which may require occasional evening or night work.

•

Tractor and Machinery Operation: -

Operate tractors and other machinery for tasks such as mowing, cultivating, spraying, mulching, and strimming to maintain the vineyard floor and vine health.

-

Maintain and organize vineyard machinery and equipment, performing regular cleaning, repairs, and adjustments to ensure operational safety and efficiency.

•

Pest and Disease Control: -

Monitor and manage vineyard health by identifying pests, diseases, and nutrient deficiencies.

-

Safely apply pesticides, fungicides, and fertilizers as directed by the Vineyard Manager, adhering to regulatory requirements and safe chemical handling practices.

•

Harvesting: -

Participate in grape harvesting, sorting, and transporting during the harvest season, with possible supervision of extra staff or volunteers as needed.

-

Handle grapes carefully during the harvest to maintain quality, working efficiently under time constraints.

81

•

Data Collection and Record Keeping: -

Assist with data collection, including canopy and vine health assessments.

-

Maintain accurate records on vineyard health, activities, and equipment usage, reporting any issues or abnormalities to the Vineyard Manager.

•

Equipment Operation and Maintenance: -

Operate vineyard machinery, including tractors and specific implements for tasks like mulching and leaf stripping, in a safe and efficient manner.

-

Perform regular cleaning, maintenance, and minor repairs on equipment as needed.

•

Health and Safety Compliance: -

Follow all health and safety guidelines, including the use of personal protective equipment (PPE).

-

Maintain certifications or willingness to train on industry-standard health and safety requirements, including pesticide application (e.g., PA1-3 certification preferred but not essential).

Qualifications and Skills: •

Prior vineyard or similar agricultural experience, particularly with seasonal crops and tractor operations.

•

Knowledge of safe machinery and pesticide use, with a recognized Certificate of Competence in tractor driving (desirable).

•

Strong attention to detail, ability to work independently, and a team-oriented approach.

•

Physical fitness and stamina to perform manual labor for extended periods and in varied weather conditions.

•

Flexibility to work long hours and weekends, especially during critical growing and harvest seasons.

•

Strong verbal and written communication skills, with basic computer skills for recordkeeping.

•

Full driving license and willingness to undertake any additional relevant tasks to support vineyard operations.

Working Conditions: •

Outdoor work in various weather conditions.

•

Seasonal fluctuations with higher demands during planting, growing, and harvest seasons.

•

May involve lifting heavy equipment, bending, kneeling, and standing for long periods.

Benefits: Competitive Salary [List any benefits such as health insurance, pension schemes, paid leave etc.]

82

Opportunity to work in a dynamic and rewarding industry

How To Apply Interested candidates should submit their CV, cover letter, and references to [application email or link] by [application deadline] ---Average Salary Range – January 2025: Current salary expectations for a Vineyard Operative in the UK wine production industry, specifically at a medium to large-sized vineyard, can be estimated based on broader production management roles in similar sectors: Competitive salary typically ranges from £20,000 to £28,000 per year for entry-level to midexperience positions. More experienced vineyard operatives or those with additional qualifications, like machinery operation certifications or pesticide application licenses, may earn up to £30,000 or slightly higher annually. Seasonal positions might be paid on an hourly basis, generally between £10 to £15 per hour, depending on location and experience. This is informed by the minimum wage currently for over 20s is £11.44.

Factors that affect salary include: Location: Vineyards in southern England, where the wine industry is more developed, may offer slightly higher wages.

• Experience: Those with vineyard-specific skills, such as pruning expertise, machinery operation, or pest management, can negotiate higher wages.

•

Certifications: Having specific certifications (e.g., PA1-3 for pesticide application, tractor handling certificates) often adds value and can increase salary potential.

For a medium to large vineyard, where responsibilities may be broader, a more experienced operative could expect to earn in the higher end of this range, especially if supervising or managing seasonal staff.

83

Attributes; Jeremy Kerswell, Principal and CEO Sam Linter, Director of Wine Kristina Studzinski Toby Spiers

Plumpton College Ditchling Road, Lewes East Sussex BN7 3AE 01273 890 454 enquiries@plumpton.ac.uk plumpton.ac.uk

Scan to visit our website