Bree Stock MW, Limited Addition Wines and Constant Crush Advisors

Bree Stock MW, Limited Addition Wines and Constant Crush Advisors

Cathy Huyghe
Entrepreneur, Master of Wine, Winemaker

Role: Director of Bree Stock MW consulting
Owner/winemaker Limited Addition Wines and Constant Crush Advisors
Location: McMinnville, Oregon

My Background:
I have been in the wine industry for more than 25 years beginning in restaurants where I pursued sommelier and then buying roles, and began studying with the Sommelier Guild (I was in BC and the Court didn't have a presence in the early 2000s) and then began WSET programs.
After returning to Australia in the late 2000s I worked in sales and distribution for some of Australia's largest family-owned wine companies before focusing on bringing WSET programs and education to Melbourne and Brisbane. I also worked in importing and buying roles for an organic focused Spain and Portuguese wine importer in Melbourne.

When I began pursuing the Master of Wine certification in 2012 I began working harvests around the world and fell in love with working in the cellar. I became a Master of Wine in late 2016, and after wrapping up harvest in the Yarra Valley in 2017, I moved to Oregon to work with the Oregon Wine Board and consult on industry and trade education.

In 2019 I started Limited Addition Wines working with growers and in the cellar to expand the varietal diversity of Oregon's Willamette Valley, recognizing the quality of wine that can be produced in this amazing growing region but felt the region was being both seriously under-imagined and also far too reliant on a single grape variety and wine style. I work to build a more resilient wine industry in an effort to future proof the continued success of the Willamette through expanding the varietal landscape and planting later ripening varieties that suit the changing climate.

I continue to create education programming and curriculum for wine regions and I am committed to making wine education more accessible and equitable for trade and those who want to enter the wine trade around the world.

What are the top three challenges to maintaining your well-being in your work?
Working to build-in time for wellness in a packed travel schedule, boundary setting, not taking people's bias and lack of critical and creative thinking personally or allow it to derail my journey and purpose.

What are 3 things you do (or try to do) to maintain your well-being?
I have learned to be flexible and to give myself grace when I don't fit in all of my wellness goals! When I am traveling I like to take a sunrise walk or hike in whatever city I am in, I also try to meditate and journal while I am traveling. When I am at home I walk the forest trails close to my home and sauna/hot tub/cold plunge and build-in time for yoga and a monthly sound-bath.

What other beverages do you drink when you're not drinking alcohol?
Coffee! I love the regionality and the diverse flavor profiles different fermentation and roasting brings from each region. I also like tea and have a daily matcha. Bone broth, especially in the winter and fall becomes a staple of my morning also.

What would people be surprised to know about you?
Probably the number of places I have lived in and number of roles I have worked in the wine industry.

 What are you looking forward to?
The new generations coming to wine that are bringing higher expectations of transparency and sustainability to the wine category. I'm also looking forward to the continued growth and creativity that is coming from regions around the US and from when other voices are brought into the conversation. I'm always looking forward to another vintage and harvest as more of the new varieties that we are introducing to the Willamette Valley are coming into production.

What's your weirdest wellness hack?
Seeking out sound baths around the world.

What inspires you on your journey in the beverage industry?
Creative and critical thinking and accessibility.

What is a quote that you love?
"That's just like, your opinion, man" Jeff Bridges in The Big Lebowski.

You can connect with Bree on Instagram at @BreeStockMW @LimitedAdditionWines

Cathy Huyghe
Entrepreneur, Master of Wine, Winemaker
, ,
Cathy Huyghe

Cathy Huyghe is a dynamic media professional with a special interest in wine and the spirit of hospitality. She is also an effective, engaging public speaker on subjects ranging from wine and gastronomy to digital media and entrepreneurship.

Cathy is the co-founder and CEO of Enolytics, a big data startup providing business intelligence for the wine industry. She also currently writes for Forbes.com about the business and politics of the wine industry, and for Inc.com about entrepreneurs with a special focus on women. She is the author of the award-winning book Hungry for Wine: Seeing the World through the Lens of a Wine Glass; she was a finalist for the 2016 IWSC Wine Communicator of the Year award; and she won the 2016 Innovator of the Year award from Diaz Communications.

Cathy's writing has appeared in print and online for both general-interest and wine industry publications including the Harvard Business Review network, The Atlantic, Decanter, Food52.com (where she was the "Wine, Unfussed" columnist), DailyBeast, The Boston Globe, the Washington Post, Wine Enthusiast, GlobalPost, Grist.org, and Daily Candy. She has also been featured on the BBC, WNYC, WGBH, and Nevada Public Radio.

Cathy is the founder of 365daysofwine.com and Red White Boston, a digital media company for the wine industry. Red White Boston produced daily content, monthly tasting events, and a location-based iPhone app of video wine recommendations from their network of 30+ local partner stores. While in Boston, she also managed the wine cellar at WGBH public broadcasting station and managed wine events for donors and the public.

Cathy’s restaurant experience started when she knocked on the kitchen door at Chez Panisse in Berkeley. She also has worked for Jean-Pierre Vigato in Paris (at Natachef bistro and at his two-star restaurant, Apicius) and for Thomas Keller at Bouchon in Las Vegas. She studied at La Varenne École de Cuisine in Burgundy, France; she completed the Wine Studies program at Boston University; and she received Advanced Certification from WSET (Wine and Spirits Education Trust). 

Cathy received a master’s degree from the Graduate School of Design at Harvard in 2004 and a second master’s degree in Journalism in 2010, also from Harvard. Before that, she received a master’s degree in comparative literature from the City University of New York in 1998 and a bachelor’s degree from Bucknell University in Lewisburg, Pennsylvania in 1995. She is also a trained mediator, and worked for two years at the Program on Negotiation at Harvard Law School on a project in the Middle East.

In April 2008 she founded the Harvard Alumni in Wine and Food special interest group, which provides educational and networking services to the Harvard alumni and current students. She has also served as the President of the Harvard Club of Georgia, and she has begun a term of service on the Board of Directors for the Harvard Alumni Association.

Her other non-profit involvement includes the Women's Solidarity Society at the new National Center for Civil & Human Rights (Atlanta), grant reviewer for the Food Well Alliance (an Atlanta-based organization that supports the local network of 350 urban farms and community gardens), Coach at GOTR (Girls on the Run) in Atlanta, Board Member at the Greening Youth Foundation (Atlanta), Board Member at The Food Project (Boston), and Mediator at the Neighborhood Justice Center (Las Vegas).

She lives in Atlanta with her husband, their twin boys, and their Bernese Mountain dog, Coco.

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