Amaterra Wines’ Post

Summer is in full swing! It's time for live music on Thursdays once again at Amaterra. Every Thursday in July, we will have live music outside on The Terrace. Charcuterie boards, cocktails, wine, and beer will be available, so stop by before or after your dinner reservation, or just stop by to take in the view and some tunes! Since we're a private winery, we ask that one person in your party be either a Social or Wine Club Member. You can purchase a Social membership for a one-time $25 fee, which can be put towards two bottles of wine to go or a Wine Club membership. Thursday, July 11: Tracy Kim and Friends Thursday, July 18: Eric John Kaiser Thursday, July 25: MoonPennies Please call or message us with any questions. Cheers!

Last night, we were recognized as the Best Venue in Oregon 2024 by Oregon Wedding Day. To say we are honored is an understatement. Since opening our doors in January 2022, we have hosted hundreds of events, large and small, including baby and birthday celebrations, work events, golden anniversaries, holiday parties, weddings, and more. We are so proud of the event sales team, events staff, and culinary team for making these gatherings come alive and helping make everyone's vision come true. Thank you to all our Club Members who choose to sip, savor, and celebrate with us, the event industry members who chose us for their styled shoots, and Oregon Wedding Day and Iron Diamond Media for this special award. #OregonWeddingVenue #BestVenueinOregon

Somebunny is excited about the first day of summer and all the new growth on the vines during this current bloom phase! Have you ever checked out the vineyards at Amaterra? We encourage you to take a peek at the significant growth on your next visit! Two vineyards are visible on the north side of the road as you drive in; the third can be seen from the patio and terrace. The weather this weekend looks absolutely gorgeous, so we hope to see you here for happy hour, live music Thursday on the terrace, dinner, wine tasting, or all of the above!

Have you heard about our Live Music Thursdays at Amaterra? The weather has been absolutely incredible and it looks like this week is no exception. To ring in the solstice and first day of summer, we'll welcome Shelly Rudolph from 5 - 8 pm! Tumble Dry Low will join us on June 27 to close out the month. Keep an eye out for updates on next month's talent list, and we'll see you this Thursday on the Terrace! Since we're a private winery, we ask that one person in your party be either a Social or Wine Club Member. You can purchase a Social membership for a one-time $25 fee, which can be put towards two bottles of wine to go or a Wine Club membership. #PortlandOregon #OregonWinery

Portland Business Journal Amaterra is Portland’s second-most popular restaurant in 2024. Furthermore, Amaterra is the Rose City's #1 favorite NEW restaurant! The rise of Amaterra as one of Portland's best restaurants continues at a meteoric pace since opening just in 2022. We are proud of establishing ourselves as a leading contributor to Portland's vibrant winery and restaurant scene, and we want to thank everyone who voted for us this year. Cheers to our talented staff, loyal and fun members, and all the guests who make Amaterra a top destination. #pdxwinery #portlandbusinessjournal #oregonwine #pbj

Morgan White, our Assistant Winemaker, won the Emerging Leader Award at Chemeketa's Annual Barrel Tasting and Awards Ceremony on May 1. Morgan is an alumnus of the Chemeketa Wine Studies program and has worn many hats along her winemaking career: from sommelier to Chemeketa, a harvest in New Zealand, then working at Apolloni before joining the Amaterra team. She cares deeply about her craft and continually innovates and improves processes that allow Amaterra to thoughtfully create the award-winning wines we produce. Congratulations, Morgan! We are so proud of you and deeply appreciate your contribution to our portfolio of Amaterra and 51Weeks Winemaking wines, as well as the winemaking community at large. #amaterrawines #chemeketa #winemaking

Our General Manager & Winemaker Matt Vuylsteke led journalist Tamara Turner from Wine Business Monthly through our winery recently, explaining the state-of-the-art mechanics and innovative ways we craft our wines. Gravity-flow winemaking provides a gentle process of handling the grapes, using nature's force rather than pumps, hoses, or augers. Handling the grapes carefully allows their flavors to shine brightly, come across clearly, and not become bruised or disturbed. The groundbreaking approach to our gravity-flow winery Tamara captured explains why the bridge crane allows for the process to be completed on only two building stories rather than the multiple ones that a traditional winery would use. By using the most of what we have and striving for efficiency and sustainability at every step, we further encompass our slogan, "For the Love of the Earth." Read the article here: https://lnkd.in/gqfedkNG #winemaking #winetech #gravityflowwinery

Since Amaterra opened its doors in January 2022, we have made incredible strides in solidifying our place as a top contributor to the Portland metro area winery and restaurant scene that drives tourism and prestige for our region. We are proud to have made it into the top 5 of Portland Business Journal's annual list of Best Restaurants the past two years. This year, we are hoping to win the top spot for several important reasons. Amaterra's success has been built by its community of members (both social and Wine Club) as well as the team members. When more people know about the incredible wines, cuisine, service, and venue, we honor the work that team members do and the patronage of our members. By voting for Amaterra, you can tell others you are proud to be a member of Amaterra and have a stake in its pristine reputation. Together, let’s send a message that Amaterra is the club we all want to be part of and welcome more people into the inner circle. Visit bit.ly/voteforamaterra to cast your vote by May 12.

Happy Thursday, everyone! We're all about seasonal cuisine at Amaterra, and there's nothing quite like venturing through the farmer's market in the thick of spring, imagining how each ingredient could contribute to a finished plate. Learn more about our current and upcoming offerings from Executive Chef Jami Flatt: We are officially in the spring growing season, and the bounty of our fall/winter plantings and local greenhouse collaborations continues to delight us. We are fortunate to partner with several farms (listed below) whose expertise ensures that Amaterra always serves the freshest hyper-seasonal and local ingredients. Currently, we're featuring some of the most exciting ingredients of early spring, such as spring onions, green garlic, flower blossoms, morel mushrooms, and many more unique flavors that are sure to tantalize your taste buds! Our visits to the Beaverton Farmers Market and the updates we receive from our partner farms bring us exciting news of growth and new possibilities. These developments inspire us to introduce seasonal updates to our menu's classics, such as risotto and salads, and to create new dishes that can be shared and enjoyed together, further enhancing the sense of community at Amaterra. Some of the ingredients we're particularly excited about are asparagus, rhubarb, new potatoes—a term that's only temporary—and a variety of fish that grace our Pacific Northwest rivers and oceans at this time of year. While our dinner menu is a reliable source of Amaterra's community favorites, the Specials Card is where the magic of seasonal updates truly shines. It's not just about R&D for new dishes; it's a platform for us to showcase the vibrant, ever-changing world of our partner farms. Take, for instance, the image above. The apricot & blackberries with pistachio pesto and mustard frills dish was a fleeting delight, available for only a few weeks in late spring last year. These ingredients, perfectly in sync with their growing seasons, came together to create a dish that was both fleeting and exciting, a true testament to the beauty of hyper-seasonal cuisine. Thank you to Cartwheel Community Farm, Black Dirt Farm, Riverland Family Farm, De Leon Farm, and a host of new farms we're exploring this year! Regards, Jami Flatt Executive Chef