Meet the 2024 Dundee Hills Interns

Produced in partnership by Travel Dundee and the Dundee Hills Winegrowers Association.​​

Every fall, interns from across the globe come to the Dundee Hills to learn from our winemakers and share their own techniques and experiences. Alongside vineyard stewards, they harvest grapes and then work together to craft that year’s vintages. Nearly all speak English as a second language and are excited to explore an American lifestyle while practicing their language skills.

While some interns come from winemaking families, others have spent years traveling the world, working harvests in both hemispheres. “There’s no right or wrong way to make wine,” says Brandon Gross, assistant winemaker at Domaine Roy & fils. “It’s all about different techniques. These interns bring with them a wealth of wisdom and experience, allowing us to learn from each other.”

This year, Domaine Roy received dozens of applications for their three harvest intern positions. The Willamette Valley’s global reputation for producing world-class wines makes it an attractive destination for these aspiring winemakers.

Meet the Domaine Roy Harvest Interns

Meet Lola

“I am from France and was in Australia for the last 6 years doing harvests and my visa expired. I wanted to come to Oregon and met a lovely man living in Beaverton who is from Bordeaux. He recommended I come out to Domaine Roy and I arrived in August.

It’s completely different out here. The way of producing wine is completely different in each country I’ve visited. I’m not coming from a winemaker family so I’m learning all the time. It’s always interesting because it’s always new.

I’m not a city person and I love Dundee because it’s small. The nature is stunning and the ocean is very close by. I love all the pine trees and the forests. Marco, Theo, and I walk 15 minutes through the vineyards every morning to get from where we are staying to the winery. It’s peaceful here and I like it.”

“My family has a vineyard in Burgundy, which I run with my brothers and sisters and family. At home, we make Pinot Noir, Chardonnay, and Aligote from our 22-hectare (approx 54 acres) vineyard — it’s little compared to here. 

I’ve only done harvests in Burgundy; this is my first time doing a harvest anywhere else. It’s a lot of change, but good so far. Next, I hope to do a harvest in Australia. Lola recommends it. 

The wine I’ve had here is very good — both from Domaine Roy and other wineries. It’s different than at home because of the soil, the weather, the technique — the terroir. But it’s good!”

Meet Marco

“I’ve done eleven harvests but this is my first time in Oregon and outside of Italy. For many years I’ve produced one or two barrels of red wine with my grandfather. He’s from Sardinia and this year he’s making it without me. We use Sangiovese grapes and a grape that’s local to Sardinia. I didn’t bring any of my own wine, but I did bring two things with me: Two kilograms of Italian coffee and a Moka pot to make my coffee. 

I hope to continue this sort of work in the future and learn more. I’d like to do a harvest in France and something completely different like Australia. But the vineyards are incredible here, and the veggies and fruits are so tasty. I’m enjoying the Chardonnays — good acidity, super fresh, and a bit mineral. The Pinot Noir is also very good.”

Photos by Molly Bailey