Limited Addition 'Orange Crush' Co-Ferment

Limited Addition 'Orange Crush' Co-Ferment

Grapes — Pinot Gris, Muscat, Riesling

Region — Yamhill-Carlton & South Salem Hills, Willamette Valley, Oregon

Tasting Notes — Deep amber-gold with a glowing warmth. Wildly aromatic — jasmine, ginger, ripe pear, tropical orchard fruit, and honeysuckle on the nose, with a stony mineral undercurrent and a thread of citrus peel. The palate is textured and juicy — pear, stone fruit, and a lush tropical core balanced by electric acidity, a mineral-citrus energy line from the Riesling, and a lightly grippy tannic finish from the skin contact. Dangerously crushable. You have been warned.

The Wine — A staggered co-fermentation of three aromatic varieties from organically and biodynamically farmed sites across the Willamette Valley — each brought in at a different moment to build complexity through timing rather than recipe. The Pinot Gris is the backbone: 35-year-old own-rooted vines from the Aurora Vineyard in Yamhill-Carlton, sitting at 600 feet elevation on a northeast-facing slope, spicy and deeply pear-flavored with vibrant aromatics. The Muscat arrives next — providing expressive tropical fruit, acidity, and lift — and the two are pressed together and taken to tank for natural fermentation. The Riesling comes last, from 1979 own-rooted plantings at the biodynamically farmed Vitae Springs Vineyard in the South Salem Hills, bringing a mineral-citrus energy that stitches the whole wine together. Because the varieties are added across the harvest rather than all at once, each vintage will vary in color, character, and flavor — by design. No recipe. No formula. Just what the season gives.

Farming — Organically and biodynamically farmed source vineyards throughout. Limited Addition sources exclusively from growers committed to low-intervention, sustainable viticulture. The Riesling comes from a certified biodynamic farm; the Pinot Gris from an organically farmed site. No herbicides, no synthetic pesticides, no irrigation on the old-vine parcels.

Winemaking — Natural fermentation throughout, with minimal oxygen exposure to protect the delicate aromatic compounds of the Muscat. Skin contact on the Pinot Gris for five days before the Muscat is added. Literally nothing added — no commercial yeasts, no fining agents, no filtration, minimal SO2 only. Extended compound fermentation builds complexity without manipulation.

The Producer — Limited Addition was founded by Bree Stock and Chad Stock in Gaston, Oregon, with a conviction that the Willamette Valley could grow world-class wines from far more than just Pinot Noir — and that the region's future resilience depends on diversifying its vineyards with varieties suited to a changing climate. Bree is one of only 354 Masters of Wine in the world, and the only woman in the Pacific Northwest to hold that distinction. She sits on the boards of Assemblage Women in Wine and Demeter Biodynamic, and brings that depth of knowledge to every winemaking decision — always in service of the vineyard, never in spite of it. Chad, a veteran of Minimus, Omero, and Origin Wines with a BA in Enology, is one of Oregon's leading consultants for minimal-intervention winemaking. Together they work with over 20 grape varieties across the valley, producing wines with — in their own words — "literally nothing added." The Orange Crush is their most joyful and immediately accessible expression of that philosophy.

Drink It With — Grilled prawns, spiced Thai or Vietnamese dishes, aged goat cheese, charcuterie, smoked fish, or anything that benefits from a wine that is both serious in its origins and completely irresistible in the glass.