Limited Addition Wines

The premise here is an argument: the Willamette Valley is capable of far more than it currently grows, and the region’s reliance on a single grape is a risk rather than a strength.

Bree Stock started in restaurants in British Columbia, moved into sommelier and buying roles, then back to Australia for sales and distribution work and WSET education programs in Melbourne and Brisbane. She began working harvests around the world while studying for the Master of Wine, and fell in love with the cellar. She earned the MW in late 2016, wrapped up a Yarra Valley harvest in 2017, and moved to Oregon to work with the Oregon Wine Board. She is the Pacific Northwest’s first and only female Master of Wine, and one of roughly 22 women holding the title in the United States.

She met Chad Stock in 2015. He’s a classically trained enologist who founded Minimus and has worked at Antica Terra and Omero, and is currently the winemaker at David Hill in Forest Grove, where the Limited Addition wines are made. They founded the label in 2019 after leaving Minimus, deliberately structuring it without investors.

The work is done with organic and biodynamic growers across the valley, planting and sourcing more than twenty varieties — Trousseau, Gamay Noir, Chenin Blanc, Cabernet Franc, Mencía, Grüner Veltliner, Müller-Thurgau, Grenache. Fruit comes from sites including Eola Springs and Chehalem Mountain Vineyard. Fermentation happens in an unusual range of vessels: puncheons, amphorae, Chablis barrels, a large Austrian oak foudre, specialty Bordeaux barrels. Native ferments, no unnecessary additives. The first vintage included a co-fermented Pinot Noir and Pinot Gris, which tells you the temperament.

Their broader concern extends past farming to labor. Both are explicit that a sustainable wine industry has to include the growers and farm workers who depend on it.

The tasting room is at their winery in Gaston, with indoor seating and a pasture outside. There’s also a private option: over ninety minutes through the cellar and vineyards with Bree, walking through the thinking behind the project.