In early 2006, James Frey, with help from noted winemaker Josh Bergstrom, began work on the design of Trisaetum’s winery. From the outset, the goal was to construct a facility that allows a winemaker to blend old world tradition and new world innovation.

After several months and nine drafts, a floor plan and design philosophy were eventually turned into the 13,000 square foot facility that exists today. The winemaking team of James Frey and Greg McClellan are fortunate to have at their disposal a wide array of tools to craft Trisaetum’s distinctive Pinot Noir and Riesling.

Winery Features

Cold Room | Fruit Sorting | Tank Hall | Barrel Cave | Tasting Room & Art Gallery