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. James is fortunate to have at his disposal a wide array of tools to craft Trisaetum’s distinctive Pinot Noir and Riesling.