In 2003, Andrea and James Frey founded Trisaetum (Tris-say-tum) in a place where the climate and soil are ideal for growing Pinot Noir and Riesling. Located in the heart of Oregon's Ribbon Ridge AVA, the land which is now Trisaetum estate vineyard, was the floor of the Pacific Ocean (fifty-five million years ago) near an extensive line of submarine volcanoes. Fate chose that one such volcano would erupt in that very location, spewing lava through the ocean floor, scattering glassy basalt nodules across the seascape, and leaving a unique mixture of volcanic and sedimentary soil that is complex for grapes.
In a few years, fortune followed fate when the coastal mountains of the Pacific Northwest squeezed their way through that same lava field placing half of it on the coastline at Cape Kiwanda...and the other half thirty-five miles inland on the east side of the Oregon coast range. This activity left it not only dry, but with the precise combination of soil, elevation, orientation, temperature, and micro-climate necessary to make something extraordinary from two of nature’s most site specific grapes—Pinot Noir and Riesling.
Today Trisaetum's Coast range estate is a 22-acre vineyard within the foothills of the Coast Range mountains outside the town of McMinnville and the site of their family home. The Coast Range vineyard marks the southwestern boundary of the Yamhill-Carlton AVA. Their second estate is a 17-acre vineyard that surrounds the winery on Ribbon Ridge outside Newberg. Their third and smallest estate is an 8-acre old vine vineyard in the Dundee Hills AVA named Wichmann Dundee.
Each vintage, Trisaetum releases up to 10 different Pinot Noirs and 6-10 different Rieslings from winemaker/owner James Frey.
Wine SpectatorBroad but refined, with lively rose petal and black raspberry notes accented by dusky spice and stony mineral hints. Finishes with big but polished tannins.
Wine AdvocateThe 2016 Pinot Noir Willamette Valley is pale to medium ruby-purple in color with a nose of rose petal perfume, cinnamon stick and potpourri over ripe red and black cherries and berries with touches of underbrush and Earl Grey tea leaves. Medium-bodied, it fills the mouth with warm red and black fruits, perfumed earth and floral accents, with fine-grained tannins and mouthwatering acidity, finishing long with the sweet fruit coming through.