Let’s be honest—after a few wine tours, we’ve all had the thought: “Maybe I should just quit my job and work at a winery.” It sounds dreamy, right? Strolling through the vines, swirling glasses of Pinot, casually dropping words like “terroir” and “barrel-aged” into conversations. But before you hand in your resignation letter, let’s talk about what actually goes down behind the scenes.
Think you could survive a day working at a Yarra Valley winery? Let’s find out.
6:00 AM – Vineyard Life Starts Early
While you’re usually hitting snooze for the third time, vineyard workers are already out in the fields, pruning vines, checking on the grapes, and getting absolutely coated in dirt. It’s peaceful, sure—but also cold, muddy, and back-breaking. If your morning routine involves anything softer than steel-capped boots and a pair of secateurs, you might struggle.
Survival Check: Do you enjoy manual labour before coffee? No? Good luck.
8:30 AM – Winemaking Is Basically Science (But Stickier)
Time to head to the winery, where the real magic happens. If it’s harvest season, expect to be elbow-deep in crushed grapes, measuring sugar levels, and transferring wine between barrels. Oh, and the smell? A mix of fermented fruit, oak, and mild panic as winemakers make split-second decisions that will impact an entire vintage.
Survival Check: Can you handle sticky hands, weird smells, and intense pressure? If not, maybe stick to drinking the wine instead.
11:00 AM – The Cellar Door Opens
Ah, the part of winery life most people imagine—pouring tastings, chatting with customers, and casually leaning against a wine barrel looking effortlessly cool. But in reality? It’s non-stop. You’re pouring, explaining, answering the same “What’s your favourite wine?” question 500 times, and trying not to roll your eyes when someone swirls their glass for a solid minute and says, “Mmm, notes of… grape?”
Survival Check: Do you have the patience of a saint? Because people will ask if Moscato comes in red. We won’t judge you if you ask this on one of our Yarra Valley Wine Tours.
2:00 PM – The Lunch Rush Chaos
If the winery has a restaurant, this is when things get wild. Chefs are yelling, waiters are weaving through tables, and you’re trying to carry three wine glasses in one hand while someone complains about their steak being too medium-rare. Meanwhile, a hens party just arrived, and they are ready for bottomless Rosé.
Survival Check: Can you move fast, stay calm, and dodge a rogue cheese board at high speed? If not, reconsider your career change.
4:30 PM – The ‘One Last Tasting’ Crowd
The cellar door is technically closing, but a group of just slightly tipsy customers stumbles in asking for “one quick tasting.” They’re chatty, loud, and already at the stage where everything is hilarious. Your job? Keep the vibe fun, but also subtly nudge them towards the exit so you can clean up.
Survival Check: Can you smile through mild exhaustion and politely herd happy drunks out the door? Bonus points if you can sell them a case of wine on the way out.
6:00 PM – Cleaning, Packing, and Collapsing
Your shift technically ended at 5:00 PM, but there are wine glasses to polish, stock to restock, and chairs to reset. By the time you finally clock off, your feet hurt, your hands smell like Shiraz, and you have a newfound respect for every winery worker you’ve ever met.
Final Survival Check: Still think you could hack it? If so, congratulations—winery life might just be for you. If not, stick to the tasting side of things and tip your cellar door staff generously. They’ve earned it. 🍷
