WANTED: Talented (Normal) Individual for Family Owned Winery

You could ask the job applicant if they ever have faxed confidential notes to a negotiating partner instead of faxing the formal letter about a trade contract.

There are lots of unsuspected questions you could develop and ask interviewees.

Even a temp agency which has no particular specialization or reputation for knowledge of the wine industry might be a source of applicants, as some workers with many appropriate capabilities also work with generic temp agencies. This saves the cost of having to pay unemployment to a person who does not keep the job with your winery, but temp agencies, although specializing in test-drive configurations of trialing a hiring decision, are notoriously disproportionately expensive entities with which to negotiate a buyout if you decide the temp deserves the permanent job. Essentially the new hire receives no reward for succeeding for the first six months, as the temp agency skims a usurious fee before each paycheck until the buyout is complete.

Although a tenuous process thru the temp route, it might be a worthwhile approach, and you might find someone to develop while in the job instead of opting for an individual from the pool of the extraordinarily talented people who might be applying with greatest clamor at the estate gates.

I'd be there in a heart beat if I lived anywhere near Dry Creek and knew anything thing about what goes into the process. I love your wines, and your blog, but I'm afraid I'd be under-qualified for any position you had to offer. Although, I've been a waitress for 10 years and I can handle anyone and keep my patience with the rudest adults and most obnoxious children ever. Btw, the wine? Love it.

Hi there. So what is the job? What are you looking for?

The job is the Director of Retail Sales and Hospitality which is someone who oversees the consumer side of the business as opposed to wholesale. The good news is I've filled the position with a great candidate...finally!

Wine and Hospitality recently ran an article on the rules of engagement. Here's the link: http://blogs.wineandhospitalitynetwork.com/index.php/whnblog/2008/09/30/the-rules-of-engagement-candidates-aamp-

The gist of the article is that candidates want to be treated with courtesy and respect. From my perspective that would mean:

1. Acknowledging receipt of an application.
2. Returning phone calls or responding to e-mail inquiries.
3. Notifying potential candidates of the hiring process.
4. Scheduling phone interviews in advance.
5. Contacting interested candidates when the position has been filled.

As a recent applicant, I can speak with authority when I say your HR person scored a "0" on all of these points.

Until this time, I had thought that your winery would be a great place to work. After being treated so discourteously, I have grave reservations. I am led to believe that this is how you treat all customers and potential customers. In any event, I won't be recommending Dry Creek Vineyards as a destination to anyone.

Having worked at Dry Creek Vineyard since 1994, I can say emphatically that this poster is wrong about Dry Creek Vineyard. Customer service at Dry Creek is second only to making great wine. Working at a family winery is great, and the employees are like one big family. Having experienced the real life versions you jokingly mention in your post Kim, I will say that I'm glad this poster didn't get adopted into our family!

My husband worked for DCV for two years and that last bitter "prospective" employee couldn't be more wrong. I would say that DCV just dodged a very persnickity bullet!

Anonymous,
I can assure you that we treat our employees and customers with the utmost respect. And, I'm very sorry that you felt neglected in your recent application. Please understand that we received TONS of resumes, far more than HR could ever possibly respond to. While this may not make you feel better, it's our reality and probably the same for many wineries with small staffs and a million things to do in any given work day. I apologize if this left a sour taste in your mouth.

One of the surprising things about management work in wineries is the tons of work, besides tons of grapes. Wilma's depiction of the charming applicant who carefully hid distaste for the industry is a classic. I would even imagine the dissimilating applicant's interview occurred on an October 31, eeeeee. When I worked with DCV it was a seasonal adventure two winters. DCV's polite wholesale sales superintendent shared enology class with me, DCV's winemaker needed help bottling, one of DCV's stalwarts in bottling was wrapped in developing his own private label, so I filled temporarily, then the following crush expanded my responsibilities, but always cellarward of those massive oaken doors. DCV's then cellarmaster-winemaker was in media competition with the famous winemaker at Hacienda in Sonoma. Those were young times in northcoast viticulture and enology. I can attest to the cordiality and enthusiasm of the DCV owners then, and now, truly a landmark in the valley and the region, an organization with a longterm reputation as a warm family.

Now I expect a personal tour and complimentary wine goblet when I next visit and identify myself at DCV, as all these years, except online, they have lost knowledge of my doings and whereabouts. The whereabout, it happens, is the same former vineyard and winery where by dint of hardwork, so the fable expounds, someday another vineyard might sprout, bud, graft, prune, and produce captivating zin with the luxurious hues of ridge terroir, somewhere between Alexander Valley, and the Anderson appellation.

I love hearing your rendition of the good 'ole days! Yes, those were indeed young times in northcoast viticulture and enology. It's heartwarming to hear you write so fondly of our family's integrity and enthusiasm, despite this commenter's negative feelings, which I do indeed feel bad about.

Thanks.

I received a polite reply from the referenced competition winemaker today, who bemusedly recalls some folks having difficulty with zin exceeding 30 brix in 1977.