Amanda Gorter

The Path

Training at Reedley College and University of California, Davis led Amanda Gorter into harvest work at O'Neill Vintners & Distillers in Parlier, California (from 2013). A harvest internship is where timing, flexibility, and stamina matter most, and that first post set the terms for the roles that followed. From there, she moved to enologist at O'Neill Vintners & Distillers in Parlier, California (2014–2016), then Assistant Winemaker at O'Neill Vintners & Distillers in Parlier, California (from 2016), taking on more of the technical and decision-making work as she advanced. At Robert Hall Winery in Paso Robles, California (2016–2018), Amanda Gorter continued as Assistant Winemaker before stepping into winemaker at Robert Hall Winery in Paso Robles, California (2019–2020), then Lead Winemaker at Robert Hall Winery in Paso Robles, California (2021–2022). The sequence marks a straightforward progression through production responsibility: first supporting the program, then directing it, then carrying broader accountability for how the work came together. Since 2023, Amanda Gorter has served as director of winemaking–Central Coast of O'Neill Vintners & Distillers. The role returns her to the Central Coast frame that has shaped her career, now from a position that draws on experience across harvest, lab, cellar, and winemaking leadership.

The Work Today

Since 2023, Amanda Gorter has held the role of director of winemaking–Central Coast of O'Neill Vintners & Distillers. That position sits at the point where program oversight meets day-to-day execution, and her background suggests familiarity with both the large decisions and the smaller ones that determine how a winery runs. Moving from Harvest Intern at O'Neill Vintners & Distillers in Parlier, California (from 2013) to senior leadership also points to a working method shaped by direct experience in the places where wine is made.

Signature

Amanda Gorter's signature wines include Paso Verde, Charles Woodson's Intercept wines, Intercept Cabernet Sauvignon, and Méthode Champenoise sparkling Grenache Blanc. The range spans still and sparkling work, showing a portfolio that moves across formats without leaving the Central Coast production context. Each label reflects the kind of technical range that builds over years of ascending responsibility.

In Their Words “That is probably one of the main reasons I like working at O'Neill, because of the trials and innovation we have both the permission and the capacity to execute.” The point here is process: room to trial, capacity to follow through, and a structure that lets experimentation become part of production rather than a sideline. The emphasis is on coordination. The statement shows a habit of using each moment to tighten roles, keep the team aligned, and keep responsibilities clear.

Acclaim

Amanda Gorter's honors include O'Neill Leader of the Year Award. Read in the context of her career, the recognition aligns with a path built through stepwise advancement and leadership earned through repeated work in the field, lab, and cellar.