American Riesling continues its streak with awards and recognition for the noble grape grower and winemaker
October 24, 2025 (Newberg, OR) — While it’s common for a European winemaker to make multiple Rieslings for their portfolio each year, from dry and off-dry styles to dessert and ice wines, it’s rare to find an American winery as devoted to the grape as Trisaetum Winery. With nine distinct bottlings of Riesling in its portfolio, Trisaetum Winery proves that its commitment to this noble variety is a labor of love.
Riesling is one of the world’s six noble grapes, alongside Pinot Noir, Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc. These varieties are known to consistently make premium wines across the globe. Sommeliers often call Riesling the most food-friendly wine on the planet, and U.S. producers are increasingly being recognized for their excellence with this grape. As Trisaetum wraps up the 2025 harvest, its dedication to Riesling shines especially bright in its late-harvest wines.
“It’s perfectly versatile and perfectly food friendly,” said James Frey, winemaker, artist and founder of Trisaetum, who considers it to be arguably the world’s greatest white wine grape. He told wine writer Paul Gregutt earlier this year: “When the residual sugar and acid are in perfect harmony, the wines are absolutely magical… wonderfully expressive, energetic and complex. They make you want to keep returning to your glass … Our Riesling-only club is one of the largest clubs at Trisaetum, and of all the clubs here it has the highest retention rate by far.”
After an early spring bud break and a warm, dry growing season in the Willamette Valley, the 2025 harvest commenced September 3 at Trisaetum with its first picks for sparkling wine. Then still wine harvest began September 12 with the first picks of Pinot Noir from the Ribbon Ridge Estate, as well as from the Coast Range and Wichmann Dundee vineyards.
Then it was Riesling’s turn. Riesling picking began at Trisaetum on September 28 and finished ten days later on October 8, filling the winery with its signature fragrance while Riesling was being gently pressed before being transferred to ferment in a mix of 12 hectoliter oak ovals, neutral French oak casks and concrete eggs. Fermentations of Riesling, using native yeasts, typically last until late November at the winery.
This year’s harvest marked an exciting family milestone; James Frey was joined by his son-in-law, Jackson Harloff-Frey, who steps into the role of Assistant Winemaker after serving as Lead Distiller for Brixeur Spirits and cellar hand at Trisaetum. Also returning was James Frey’s son, Tristen Frey, now General Manager overseeing operations for Trisaetum, Pashey, Brixeur Spirits and 18401.
With the harvest of the 2025 Riesling wrapping up, Tristen is enjoying seeing the accolades Trisaetum has received this year for their 2024 Riesling, with reviews and scores including:
- 95 Points – 2024 Estates Reserve Dry Riesling, International Wine Report (Jeremy Young):
“A subtle thread of toasted brioche and almond cream adds savory depth, carrying into a finish that feels both firm and enduring. The structure is dialed in with precision: juicy acidity keeps the wine vibrant, while a gentle richness builds toward a textured, satisfying close.” - 94 Points – 2024 Ribbon Ridge Dry Riesling, Paul Gregutt:
“… a dense wine with excellent texture and depth. Unpacking the flavors requires time and patience, especially with a new vintage.” - 96 Points – 2024 Wichmann Medium Dry Riesling, International Wine Report (Jeremy Young):
“A captivating, high-elevation expression that radiates depth, precision, and aromatic allure. From the first swirl, it enchants with layers of ripe pear, beeswax, and a whisper of kerosene, wrapped in a delicate floral lift. The palate is richly textured and generously spiced, delivering dried pineapple, wildflower honey, and warm spice in waves of intensity. There’s a silky, mouth-coating quality that never turns heavy, as vibrant acidity keeps everything lifted and beautifully proportioned.” - 94 Points – 2024 Ribbon Ridge Medium Dry Riesling, Paul Gregutt:
“Hints of ginger, wet stone, graphite, Meyer lemon, butter cookie and more come up. It’s so well balanced that you can keep pulling different notes out as long as the flavors persist.”
Trisaetum’s Rieslings have received several top 100 wine designations and been served at the White House twice in the past, but with a new harvest in the books and their recent recognition, Tristen is thrilled to see what the 2025 vintage will become. With two decades of devotion to making Riesling, Trisaetum Winery continues to prove that passion, precision, and patience can yield world-class wines that stand shoulder-to-shoulder with the best in the world.
About Trisaetum Winery
Tucked in Oregon’s Ribbon Ridge AVA, Trisaetum Winery is known for its limited-production Pinot Noirs and expressive Rieslings, crafted from dry-farmed estate vineyards with minimal intervention. The winery is home to four distinctive brands:
- Trisaetum: Focused on Pinot Noir and Riesling from estate fruit, crafted with minimal intervention.
- Pashey: Traditional method sparkling wines, aged a minimum of three years on tirage.
- Brixeur Spirits: Small-batch spirits distilled with foraged botanicals.
- 18401: Bordeaux-style Cabernet Sauvignon, Merlot, and Petit Verdot wines sourced from premier vineyards in the Walla Walla Valley.
All wines and spirits are produced at Trisaetum’s winery and distillery in the heart of Oregon wine country.
