Trisaetum Winery leads Oregon Riesling renaissance with award-winning vintages and a deep devotion to the noble grape.
There’s a quiet revolution happening in the Willamette Valley, and it smells like Riesling.
While Europe may have written the first chapters of this noble grape’s story, Oregon Riesling at Trisaetum Winery is proving that the next ones belong squarely to America. With nine distinct bottlings and a cellar humming with fermentation, Trisaetum is redefining what it means to fall in love with Riesling—all over again.
“It’s perfectly versatile and perfectly food friendly,”
James Frey
winemaker, artist, and founder of Trisaetum Winery
“When the residual sugar and acid are in perfect harmony, the wines are absolutely magical… wonderfully expressive, energetic and complex.”
Trisaetum Winery leads Oregon Riesling
For anyone who believes great wine should be both cerebral and fun-loving, Trisaetum’s approach hits that sweet spot between precision and passion.
Where Old-World Tradition Meets Oregon Soul
In the wine world, Riesling is one of the six noble grapes—right up there with Pinot Noir and Cabernet Sauvignon. But while German and Austrian vintners have centuries of Riesling heritage, few American wineries have embraced the grape with such devotion.
Nestled in Oregon’s Ribbon Ridge AVA, Trisaetum’s vineyards produce wines that carry the hallmarks of European craftsmanship with the free-spirited confidence of the Pacific Northwest. It’s no wonder sommeliers from San Francisco to Manhattan are taking note.
Harvest 2025 brought a mix of warm days and cool nights, resulting in fruit that’s both concentrated and balanced. Frey’s team—including his son Tristen Frey, now General Manager, and son-in-law Jackson Harloff-Frey, newly appointed Assistant Winemaker—handled each cluster with care, pressing grapes into oak ovals, neutral casks, and concrete eggs.
Fermentations run long, with native yeasts working gently through November, producing Rieslings that feel alive in the glass.
A Family Affair with a Flavor-First Philosophy
This year’s harvest marked a family milestone. The Freys’ next generation is stepping up, ensuring the Trisaetum legacy remains rooted in both craftsmanship and curiosity.
“Riesling makes you want to keep returning to your glass,”
James says.
“Our Riesling-only club is one of the largest at Trisaetum, and of all the clubs here it has the highest retention rate by far.”
It’s easy to see why. Each bottle—from bone-dry to luxuriously sweet—is an exploration of flavor. Think of it as Oregon’s answer to Riesling’s global renaissance, but with more laughter, local art, and a good playlist humming in the background.
If you’ve ever paired a bright, citrusy Riesling with spicy Thai takeout in a high-rise kitchen—or with oysters at a beachside dinner in Miami—you know what “food-friendly” really means.
Accolades that Speak the Language of Excellence
Trisaetum’s 2024 Rieslings are already racking up praise from top critics:
-
95 Points – 2024 Estates Reserve Dry Riesling, International Wine Report (Jeremy Young):
“A subtle thread of toasted brioche and almond cream adds savory depth… juicy acidity keeps the wine vibrant.” -
94 Points – 2024 Ribbon Ridge Dry Riesling, Paul Gregutt:
“A dense wine with excellent texture and depth… unpacking the flavors requires time and patience.” -
96 Points – 2024 Wichmann Medium Dry Riesling, International Wine Report (Jeremy Young):
“A captivating, high-elevation expression… dried pineapple, wildflower honey, and warm spice in waves of intensity.” -
94 Points – 2024 Ribbon Ridge Medium Dry Riesling, Paul Gregutt:
“Hints of ginger, wet stone, Meyer lemon, butter cookie… It’s so well balanced you can keep pulling different notes out.”
For a grape sometimes misunderstood as overly sweet, these reviews prove Riesling can be as refined and layered as any Grand Cru Burgundy.
More Than a Winery—A Creative Ecosystem
Beyond Riesling, Trisaetum’s umbrella of brands showcases how deeply intertwined creativity is with winemaking here:
-
Trisaetum: Estate-grown Pinot Noir and Riesling crafted with minimal intervention.
-
Pashey: Traditional-method sparkling wines aged a minimum of three years on tirage.
-
Brixeur Spirits: Small-batch gins and botanicals distilled with a flavor-first ethos.
-
18401: A Bordeaux-inspired project highlighting Cabernet Sauvignon, Merlot, and Petit Verdot from Walla Walla.
It’s an ecosystem that celebrates craft, family, and the fine balance between structure and spontaneity—the same balance that defines great wine, jazz, or even a perfect weekend in Berlin or Chicago.
For more on Riesling’s history and global styles, explore Wine Folly’s Riesling Guide.
Mini FAQ: Oregon Riesling at Trisaetum Winery
Q1: How many Rieslings does Trisaetum produce each year?
Trisaetum bottles nine distinct Rieslings annually, from dry to late-harvest styles.
Q2: Are Trisaetum’s Rieslings sweet or dry?
Both. The winery crafts everything from crisp, mineral-driven dry wines to lush dessert-style offerings.
Q3: Can I visit Trisaetum Winery?
Yes. The Newberg tasting room welcomes guests year-round for tastings, art exhibits, and limited releases.
A Toast to the Future of American Riesling
Trisaetum Winery is doing more than making wine—it’s shaping the story of Oregon Riesling. With every harvest, the Frey family proves that the noble grape’s best chapters are still being written, right here in the Pacific Northwest.
So whether you’re sipping in Aspen or toasting from a Manhattan rooftop, make room in your glass for Oregon’s most expressive Rieslings—because this roll shows no signs of slowing down.
Visit www.trisaetum.com to explore current releases and wine club options.
