Competition for vintage staff in Marlborough is fierce a few weeks out from harvest, with some workers making the most of their new-found negotiating power. Morgane Solignac reports.
Seasonal staff in New Zealand’s wine capital are weighing up their options like never before, as closed borders due to the coronavirus pandemic mean the industry is scrambling for workers.
But as word of pay bumps for newbie cellar hands filters through the industry, long-term casuals have started asking where their pay rises are.
The knock-on effect of that is some long-term casuals could be making more money than permanent staff, who get paid their salary regardless of hours worked.
And, as visas generally tie permanent workers to one company, they can’t simply offer up their services to the “highest bidder”, causing friction among the workforce weeks out from harvest.
“Some people were saying they have been offered $28 per hour down the road or asking for longer term contracts. I had to tell them that we were not able to match that.
“Luckily, we have quite a strong looking team but until the first grapes come in, we are doing inductions and staff may go elsewhere if someone offers a few more dollars next door.”
He said the pay for cellar hands had not really been fair in the past and it was a good thing that the wages were going up a bit.
“It is a pretty hard job. You are doing 12 hours a day. It is pretty physical, and if you are good at what you are doing you should be paid for it.
“So maybe it is just a bit of a correction and that is good for the wine industry.”