LIMITED ADDITION
Australian-born Bree Stock MW arrived in Oregon in 2014 after working in wine regions across Australia and Europe. She saw the Willamette Valley as a place capable of far more than Pinot Noir and Chardonnay alone. In 2015 she met Chad Stock, a winemaker already deeply engaged with alternative varieties, native fermentations and low-intervention cellar work. Limited Addition grew from that shared interest in what Oregon could become if growers and winemakers looked beyond the varieties that had come to define the region.
Today they work with nearly a dozen vineyards and more than twenty grape varieties, combining long-established Oregon plantings such as Pinot Gris, Riesling and Muscat with varieties including Gamay, Trousseau, Chenin Blanc and Cabernet Franc. The goal is not novelty for its own sake. Bree and Chad see greater varietal diversity as a way to lengthen the harvest window, retain natural acidity and give growers more options as the Willamette Valley climate changes.
That same thinking carries into the cellar. Limited Addition works with organically farmed fruit and favors spontaneous fermentation, minimal additions and little correction. The wines are generally unfined and unfiltered. Rather than trying to fit Oregon into a fixed model, Bree and Chad use the cellar to ask what varieties, blends and styles make sense for the region now.
