Meet the Team: John Musto

Blog Post

John Musto is Ridge Vineyards’ Manager of Business Insights and Analytics. In his role, he uses data and keeps a close eye on trends to support decision making across the organization. Outside of his role at Ridge, John enjoys learning all aspects of the winemaking process and spending his free time cooking, traveling, and hiking.  

1. When did you first join Ridge?

I joined Ridge in April 2018.

2. What made you want to join the Ridge team?

I have always been interested in learning more about wine and winemaking. My wine journey has included traveling through different wine regions, working harvests and studying Viticulture & Enology. Along the way, Ridge has constantly been referenced as one of the top wineries in not only California, but the world. One especially moving conversation I had was with Steven Spurrier, the British wine expert who organized the famous 1976 Paris Wine Tasting that Ridge was a part of. I have always admired Ridge and was beyond excited to join the team in 2018!

3. How do you feel Ridge differs from other wineries?

It feels special to be part of such a values-based organization; we truly practice what we preach at Ridge. I am constantly impressed with how all employees at Ridge care about not only creating some of the world’s best and most interesting wines, but also supporting each other and attempting to improve the communities in which we operate. I’ve learned this first hand as a part of our Diversity Committee, which has worked tirelessly to strengthen our connections internally as a company and externally to our communities.

4. What are some of your fondest memories while working at Ridge?

I have many, but helping our production team during harvest is easily my favorite time of the year. I have even had the opportunity to help with several night picks including the 2019 vintage at Lytton Springs and Geyserville. Spending time at such special vineyard sites while getting to be a part of the winemaking process was a moment I will never forget.

5. What is your favorite Ridge wine?

Lytton Springs has a special place in my heart as I spend most days working at the office there. I also really enjoy our Estate Merlot, Boatman Zinfandel, and of course Monte Bello.

6. How has your role changed over time?

I was hired as a Business Analyst to help manage data and provide reporting support for our Direct to Consumer (DtC) team. Since then, my role has expanded to include budgeting and financial reporting, monitoring sales and marketing trends, eCommerce and website support, and various tasks supporting decision making across the organization.

7. If you could go wine tasting anywhere in the world, where would you go and why?

I was fortunate to spend 18 months in Italy where I caught the “wine bug” so returning to taste in new regions of Italy is always high up on my list. That said, I have always wanted to taste wine in Lebanon; their unique growing conditions, long history, and stories of true heroism and persistence (in winemaking and life) are incredibly inspiring to me.

8. What’s your favorite Ridge fun fact?

I am fascinated with our origin stories at Ridge. We have become known throughout the world for submerged cap fermentation which was actually an invention of necessity as our founders needed to limit oxygen exposure to fermentations during the workweek as they returned to make wine on the mountain (Monte Bello) on the weekends. Our founders were scientists from the Stanford Research Institute (SRI) and helped create one of the earliest versions of AI robotics in the 1960s. SRI also invented what would eventually become iPhone’s Virtual Assistant, Siri.

9. What’s your favorite food and wine pairing?

Having grown up on the east coast, I am slightly obsessed with seafood. One of my favorite pairings is raw seafood like crudo or oysters and a crisp white wine like Aligoté, Muscadet or Vermentino. Or Champagne with just about anything.

10. If you could make one recommendation to our guests, what would that be?

Bring questions! I’m always amazed by the depth and breadth of knowledge that our team has regarding wine and food; I learn something new every time I taste at one of our properties.


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