Press and Barrel Wine Collective Opens Collaborative Tasting Room and Production Space

NEWBERG, Ore. — Three Ribbon Ridge AVA winemakers have joined forces to open the Press and Barrel Wine Collective, a collaborative wine tasting room and production facility that officially launched Saturday, June 7.

The collective was founded by Tystrya Estate, Out of Necessity Wines, and Ribbon Ridge Vineyard. The idea came together after the warehouse that formerly housed Owen Roe, Distaff Wines, and Nomen on Ninth Street in southeast Newberg became available, said Tystrya Estate owner Kameron Khazeni.

“You know, Ribbon Ridge isn’t the biggest AVA,” Khazeni said. “But we like to say it’s the smallest AVA that packs the greatest punch. As a smaller AVA, there’s a lot of room to grow in marketing and expanding the knowledge of what we can produce up there. This felt like a great chance to increase the exposure to our wines.”

According to the Oregon Wine Board, the Ribbon Ridge American Viticultural Area—established in 2005—is the smallest AVA in Oregon, with just 620 planted acres across 3,500 acres. It’s situated between Newberg and Gaston, bordered by the Yamhill-Carlton AVA and the Laurelwood District.

“Ribbon Ridge is typical of hillside sites with earlier starts to warming, less nighttime temperature drops, and clipped heat spikes in midsummer that provide a consistent climate for adequate ripening,” the Oregon Wine Board website states.

Pinot noir, chardonnay, and riesling are ideal for the AVA due to longer, cooler growing seasons at an elevation of 683 feet above the Chehalem Valley floor.

In 2017, 88% of wines produced from Ribbon Ridge were rated 90 points or higher, 89 of which were pinot noir.

“It has the highest-rated wines of any AVA,” Khazeni said. “The terroir up there is perfect. We have some of the best wine in the world in our area. We’re really wanting to share that with people in Newberg.”

Khazeni said the three brands had already been producing and packaging wine in the space but only recently received licensing to operate a tasting room. They built out the interior—much of which was designed by Khazeni’s sister—to include a bar and small bistro tables. A door leads to a large rentable event space that Press and Barrel hopes will eventually host regular and special events.

The tasting room offers customers a range of flight options featuring one or all three wineries’ selections. Current offerings include a summer flight with rosé, chardonnay, and pinot noir, as well as an all-red flight. A smaller three-wine flight and glass pours will also be available.

The collective plans to host live music, food trucks, family nights, and other events aimed at drawing people to the southeast part of town. Khazeni said they hope to collaborate with nearby businesses, such as Caravan Coffee and Pawsitively Saved Rescue, to create a more dynamic experience for visitors.

Press and Barrel Wine Collective is open seven days a week from 11 a.m. to 5 p.m. For more information, visit the winery’s website or follow them on social media.

Meet the Wineries

Tystrya Estate

Tystrya Estate operates in the Ribbon Ridge AVA and emphasizes sustainable farming and cultural tradition. The family-owned winery traces its agricultural roots to Iran, where the Khazenis’ grandfather farmed grapes and pomegranates.

After relocating to Oregon more than 50 years ago, the family combined Iranian farming knowledge with their mother’s New York–Italian culinary background. Tystrya’s winemaking approach reflects this blend, with a focus on land stewardship and community-centered hospitality.

Out of Necessity Wines

Out of Necessity Wines was founded by Merritt Kain, who spent his early years in Oman and Saudi Arabia, where alcohol was prohibited. His family began fermenting wine at home, sparking his early interest in winemaking.

According to Out of Necessity’s website, the winery’s name reflects both that origin and a broader philosophy of doing what’s necessary to achieve quality. The family lived in a 23-foot trailer for six years while developing the vineyard. Today, they farm organically and manage the vineyard themselves, aiming to produce wines that express the site’s nuances through hands-on practices.

Ribbon Ridge Vineyard

Ribbon Ridge Vineyard is owned and operated by Dewey Kelly and Robin Webster, who have been active in Oregon’s food and wine industry for nearly four decades. Webster retired in 2017 after serving as executive chef at the Racquet Club in Portland since 1981 and now focuses on preparing wine-paired meals using the vineyard’s wood-fired oven and grill.

Kelly spent 10 years in Oregon’s restaurant scene before transitioning into international marketing and product management in the software industry. He continued to write about food and wine while overseeing vineyard development.

The couple now produces limited quantities of wine on their nine-acre estate, with vineyard management provided by Results Partners LLC.