Just off I-70, where the Kansas horizon dissolves into an endless blue sky, travelers catch fleeting glimpses of wine bottles and iconic storybook faces. For some, these billboards spark curiosity; for others, they stir a lifelong nostalgia for The Wizard of Oz. From international tourists, to weekend road-trippers, visitors often follow the yellow brick road straight into downtown Wamego, Kansas, eager to find Dorothy, Toto, and a piece of the most-watched movie in history.
The transformation of Wamego into a permanent "Oz" destination was a grassroots effort born from a desire for economic development. The story began in 1994 with the opening of the Columbian Theatre, but the real momentum shifted in 1997. The theatre's gallery director organized an exhibit featuring roughly 3,000 artifacts from a local collector who had been amassing original novels and memorabilia since childhood. After a single press release was picked up by the Associated Press, and shared to newspapers across the country, the exhibit drew a staggering 20,000 visitors in a single summer.
This overwhelming response proved there was a massive global appetite for a permanent tribute to the world's most favorite fairy tale. Following a few year research period, the Oz Museum officially opened its doors in 2003, quickly becoming an anchor for local tourism that now welcomes upwards of 50,000 visitors annually. Clark Balderson, a local business owner with a penchant for historic preservation, owned the building that would house the museum. He also recognized that "mutual attraction" between businesses would only strengthen the draw.
On July 3, 2007, he, his daughter, Brooke, and a couple of other people, opened Oz Winery. They set up shop in a historic limestone and pressed-tin building on Main Street, in a structure that dates to the late 1880s and once housed the Victory Hotel and Victory Cafe. Clark, ever the entrepreneur, had initially launched the Emerald City Market next door, but the winery quickly became a centerpiece of its own. The winery was the final piece of the puzzle to give travelers a reason to stop, sip, and stay.
While the labels on the shelf lean into whimsy, the production process led by winemaker John Williams (hired in 2014) is a precise science. Oz Winery specializes in "table wines," which are intended to be consumed young rather than aged for years. Because sweet wine can be polarizing, often serving as a "gateway" for new drinkers while being dismissed by enthusiasts, the team focuses on high-quality, consistent varietals.
Since Oz Winery does not maintain its own vineyards, pre-pressed juice is sourced from Kansas, Missouri, and Washington State to accommodate the on-site equipment. From there, the production follows a meticulous multi-step process:
- Fermentation: Yeast is added to the juice in four 500-gallon tanks.
- Monitoring: The team tracks “Brix,” the sugar levels in the juice, until the desired alcohol by volume (ABV) is reached—a process that takes four to six weeks.
- Stabilization: Wines are heat- and cold-stabilized to prevent further fermentation after bottling, ensuring the flavor profile remains true to the winemaker’s intent.
- Cellar Aging: The wine is pumped into the cellar for several months of cold stabilization, during which impurities naturally settle out.
- Testing and Blending: Lab testing while in the cellar guarantees consistency and allows for the creation or refinement of signature blends.
- Bottling: Finally, the wine is filtered and transferred via specialized hoses into the bottling system for packaging.
While the winery produces more than 30 rotating labels, the undisputed “King of the Forest” remains Squished Witch, an Ives Noir red table wine that sells roughly 500 cases each year. Using pre-pressed juice helps maintain consistency, giving each bottle the balance and character that keeps visitors returning.
This consistent dedication to quality has led to national recognition. Last spring, the winery’s Cabernet, Drunken Munchkin, was featured at the concession stands for The Wiz on Broadway, selling over 200 cases at the show in New York City.
The foundation of Oz Winery’s dedication to quality is rooted in deep personal mentorship. When Kristen Philip (then Kristen Clarke) walked through the doors in March 2013, she was a recent college graduate looking for work. What started as a part-time job quickly evolved into a career and a lifelong friendship with Brooke.
"Brooke is a huge influence and a mentor and a friend to me," Kristen shares. The bond between the two women was so significant that Brooke was a central part of Kristen’s wedding, even making the cake for the celebration. As Brooke began to shift her focus toward earning her doctorate in Marriage and Family Therapy, she realized that Kristen was the "keeper of the flame" the winery needed.
In early 2026, the transition became official as Kristen and her husband, Alec, purchased the business. For Kristen, who discovered her love of wine right here in Wamego, jokingly attributing it to a realization that she was "allergic" to cheap college beer, the takeover felt like kismet. She stepped into the role of owner with the same "all gas, no brakes" enthusiasm she applied when first learning the trade.
Since its founding, Oz Winery has become a global pitstop, attracting visitors from all fifty states, nearly as many countries, and as far away as Japan and Australia. "We get a bunch of Australians because they love the Oz thing because they're also Oz," Kristen laughs. “They’re always looking for Oz souvenirs!”
Looking ahead, Kristen and Alec are focused on further honing their craft, while expanding the local experience. This spring, they are launching a new "picnic blend" called Chateau De Oz, a Zinfandel-heavy blend designed for easy sipping. They are also introducing charcuterie boards that feature other regional staples, such as Alma Creamery cheeses, Manhattan’s Holy Goat Creamery, and Sweet Granada chocolates from Emporia.
The winery is a founding member of the Ad Astra Wine Trail, an initiative to turn the Flint Hills into a premier wine destination similar to Napa or Fredericksburg. For Kristen and Alec, this isn't just a business; it is their "forever future" in the town they call home. As you sip a glass in their historic tasting room, it becomes clear that Clark, Brooke, John, and now the Philips have created more than a successful business - they have created a place where the ruby slippers stay on, and the hospitality is always generous.
At the Oz Winery, they prove there truly is no place like home!
“Our number one goal has always been about preserving history, while creating something people can enjoy today,” Clark Balderson
"Brooke was a huge influence and friend to me; her getting the opportunity to pursue her dream led to the realization of my own." - Kristen Philip