Amanda Gorter is head winemaker at Charles Woodson's Intercept in Paso Robles, California, and a winemaker across several O'Neill Vintners and Distillers labels, of which Intercept is a part. She uses a non-interventionist approach to craft wines as a true representation of place.
We spoke with Amanda for our Women Winemakers Q&A series about what 2020 taught her, the vineyards behind Intercept Cabernet Sauvignon, her path from biology to winemaking and what is in her own cellar.
Lessons From 2020 and the Magic of Intercept Cabernet
The past year has been challenging for everyone in many different ways. What, if anything, has the last year taught you about your profession or yourself as a winemaker?
As a winemaker, 2020 has taught me the need to cross train the people you work with. Last March, during all of the uncertainty, we kept working. Our team is amazing, and I couldn't imagine having any one of them out for two or more weeks with all of the health concerns that were so unknown at the time. The glaring fact was we were unprepared, and harvest was coming. So, we used it as an opportunity to check in with our team and review everyone's responsibilities. Then [we] designated team members to learn or refresh on tasks they would need to cover should someone get sick or need to quarantine. While stressful at the time, I think we have a more empowered and well-rounded team.
How would you describe the magic of Intercept's Cabernet Sauvignon?
The magic for me is always in the vineyard. We craft Intercept Cabernet Sauvignon by spending A LOT of time in vineyards. [At O'Neill,] we grow Cabernet Sauvignon on three of our ranches, and also work with growers in 7-8 districts in the Paso Robles AVA. We create complexity with the diversity of the vineyard sites we use to make the blend. So, when I taste Intercept Cabernet, I taste our favorite vineyards of the vintage as well as the new vineyards that surprised us.
From Biology to Winemaking
What might people be surprised to know about your path to where you are now?
I have a degree in Biology with an emphasis in Neurobiology, Physiology, and Behavior - I almost went to dental school! I grew up five miles from O'Neill's Central Valley winery. When I graduated from [UC] Davis, I needed a break from my studies, I worked harvest 2013 as a harvest intern. Seven years later I still work for O'Neill!
What is one piece of advice you give to women looking to make a career in wine?
It's something my mom, who works in ag banking, told me as I was just starting out. "Apply for the job you want, don't be discouraged if you can't do everything in the job description. Men do it every day!" It's funny but true - I can teach winemaking; I can't teach ambition.
Wine Lists, Life Outside Wine and Her Cellar
There are starting to be more opportunities to dine out, whether outdoors or socially distanced. How do you usually go about selecting a wine from a restaurant's wine list?
I like to find wines that sound unique. New regions, varietals, blends, winemaking styles. I love a challenging wine list!
If you weren't a winemaker, what would you be doing?
I honestly have no idea! Most likely something in agriculture.
If we were to take a cellar dive into your personal wine collection, what would we find?
My cellar is about 50% wine from the Central Coast (Monterey, Paso Robles, Santa Barbara) and 50% Old World. My Central Coast wines are all treasures I've found when I've been out tasting. I typically save these wines to drink with family or friends. It's a great opportunity to talk about this amazing region I get to call home. I like to buy the Old World wines in multiples and taste [and] take notes as they age. There's always something new to learn! Most notable of my Old World wines is a vintage Champagne I bought in the winemaker's garage/cellar and some early 2000s Châteauneuf-du-Pape I'm saving for a rainy day.
More Women Winemaker Q&As
More Women Winemaker interviews: Chrissy Wittman of The Prisoner Wine Company · Jill Russell of Cambria · All Women Winemaker Q&As
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