Intern Patrick Jaeger connecting juice hoses.
Marlborough New Zealand
February-April 2015
The grape harvest in Marlborough, New Zealand starts in late February. The region is known for producing huge quantities of inexpensive Sauvignon blanc. Wineries operate 24 hours a day and employ small armies of interns to get the wine made. The following photos were taken over the course of a 6-week night shift (7pm to 7am) in the cellar of a large Sauvignon blanc producer.
The Grape receiving bay. Dump trucks filled with Sauvignon blanc grapes made deliveries to the winery 24 hours a day.
Intern Brian cleaning the presses
Intern Joonas Saarinen operating the Presses
The chaos of winemaking. That's concentrated sodium hydroxide spraying towards the camera at the bottom of the image.
Intern Patrick Jaeger hiding in the Press
Interns Patrick Jaeger and Joonas Saarinen cleaning out the juice filter
The Juice filtration team posing for a photo
The Juice filtration team from above.
Brian standing on a conveyor belt
The crush pad team having a tidy up in the marc bay
Intern Patrick Jaeger doing something incredibly dangerous
Intern Elias Cuscuna cleaning out the destemmer
Intern Patrick Jaeger misplaces his pants.
Sunrise signaling the end of another night shift. Time to head home for some rest.
