Winemaking Team

After falling in love with wine and wine culture in Mendoza, Argentina, Morgan joined the wine industry as a sommelier in 2012. She studied Physiology and Kinesiology at the University of Florida, and Winemaking and Viticulture at Chemeketa Community College. Morgan began her professional journey with a harvest in New Zealand, then joined the Oregon wine industry as the Cellar Master for Apolloni Vineyards before becoming a vital part of the Amaterra team. Harvest is her favorite part of the process: making important decisions in a crazy, fast-paced season that all eventually affect the finished wine, which sets the tone for the following year. Her favorite food and wine pairing is Margherita pizza with a glass of Nero d’Avola. When she’s not elbow deep in fermenting grape juice, you can find her cooking with her English bulldog Pebbles in tow.

Originally brewing beer and cider at home, Matthew found himself in the wine industry five years ago after falling in love with the chaos of harvest and being at the mercy of Mother Nature and her fruit. Matthew balances his time well between studying Business Management at Oregon State University, eating steak tacos with a glass of Tempranillo or 2016 51Weeks Super Cascadian, fishing, woodworking, camping, and enjoying newly wedded bliss. Matthew and his wife Emily have a dog named Rusty.

Meet Ella Thompson: Chardonnay aficionado, North Carolina native, and lab manager and winery associate here at Amaterra. Her winemaking journey from the Appalachian Mountains to the West of Hills in Portland actually started back in college, working at a brewery and studying sulfur compounds in a research lab. During her time at Appalachian State University in Boone, North Carolina, she studied Biochemistry and minored in Fermentation Sciences, Biology, and Gender, Women’s, and Sexuality Studies. She realized fermentation was an unconventional side of biochemistry compared to what she had been studying in college, further sparking her interest in the winemaking process. These experiences eventually helped her transition from homebrews to winemaking at Amaterra. Outside of winemaking, Ella enjoys spending time perfecting her latte art skills, cooking and experimenting with new recipes, taking care of her many plants, and being outside and enjoying nature. As for her favorite wine/food pairing, dark chocolate with a rich Cabernet Sauvignon is always her go-to.

After studying and visiting close to a dozen wineries in Tuscany and Montalcino one summer, David knew he needed to find his place in the wine industry, which he entered in 2018. Even though living in Italy has become a distant memory, his favorite wine and food pairing remains Brunello Di Montalcino with a hearty lasagna. Thus far, he has worked three harvests; two in Napa Valley and one here at Amaterra. He also worked as a server for Battle Creek Cellars at their Pearl District tasting room location between harvests 2021 and 2022. When wine is not on his mind, basketball is. Having grown up in Eugene and graduated from the University of Oregon (UO), he roots for the Ducks, and now that he lives in Portland, the Blazers. Outside of work, he enjoys trying new restaurants, skiing, golfing, and being outdoors.

Mareka joined the wine industry in 2022, inspired by the creativity and passion behind every bottle—and with the goal of starting her own label one day. Before Amaterra, she led marketing for the Steamboat Food & Wine Festival and several Denver restaurants. A graduate of the University of Denver, she studied Strategic Communications with minors in Spanish, Sustainability, and Marketing. Outside of work, she enjoys soccer, skiing, gardening, and painting. Her favorite part of winemaking is harvest, when every decision counts and nature sets the pace.

Terry entered the wine world in 2018 and brings a strong hospitality background, including years bartending in Chicago and working in restaurants. He started at Apolloni before joining Amaterra, where he especially enjoys barreling down and the aromas of new oak. His favorite wines tell a story—like the blueberry-forward 2016 51Weeks Winemaking Petit Verdot he once poured during pre-opening tours. When not in the vineyard or cellar, Terry is usually in the garden or playing music, often pairing his fresh-from-the-garden pizza with a Rosé of Pinot Noir.