Meet the Team: Josh De Loach

Blog Post

Josh De Loach, our Retail Sales & Hospitality Associate, first joined Ridge back in October of 2018. He’s a native of Santa Rosa who grew up on an old, Zinfandel, field-blend vineyard in the Russian River Valley. Having spent the majority of his life working in wineries, tasting rooms, and restaurants in Sonoma County, he loves talking to people from all over the world about food, wine, and entertainment.


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

“An exceptional philosophy on grape growing and wine making, as well as a fun, well-informed staff and breathtaking views. I grew up in a Zin vineyard, so I’ve always had a fondness in my heart for the grape, and in my opinion, Ridge is one of the best producers of zinfandel wine on the planet. “

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

“I feel that Ridge is worlds apart from any other winery of its size or caliber.  Being pre-industrially made with all non-induced fermentation gives focus to the grapes and the sense of place that the terroir provides, something most wineries do not do. Another unique quality of Ridge is the fact that they are one of the only wineries that puts an ingredients list on their label, showing how proud they are of everything that goes into their wine.”

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

“Anytime I get to pour alongside either Eric or John (the winemakers) is very special, and luckily at Ridge, I’ve been given that opportunity multiple times. It’s always nice to glean new information and insights from the direct sources. Also, getting to have dinner at Monte Bello with Paul Draper and David Gates was a life experience that I’m very fond of.”


4. What are your favorite Ridge wines?

“The very first Ridge wine I’ve had (that I can remember) was in the mid-nineties and was a Lytton Springs. I’ve been a lifelong fan ever since. That being said, I believe there is a time and place for all wines. It really depends on my mood, my food, and what the weather is like at the moment in order to decide which Ridge wine is my favorite, at that time.”

5. What other roles and responsibilities have you had?

“I’m a full time tasting room employee, but I’m forklift certified and have over a decade of wine production experience, so there are a few other jobs I do here, now and then, that utilize those skills. I also give many of the tours here at Lytton Springs and have done a handful of tasting events around the state.”

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

“Do yourself a favor and get the Monte Bello tasting add-on. There’s really no other wine like it in the world and there’s really no other place to try it other than on the Monte Bello mountain overlooking the valley or at Lytton Springs overlooking our forty acres of pre-prohibition old-vine Zins. I’ve been told by many guests that it has been life changing for them.”

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

“Beef short ribs and Lytton Estate Petite Sirah or leg of lamb and Rousten Cabernet Franc.”

8. What’s your favorite Ridge fun fact?

“That we were started by the Stanford Research Institute Engineers, Dave Bennion, Hew Crane, and Charlie Rosen who basically learned how to make wine from old books from the late 18oo’s and a lot of real world experience, and the fact that we haven’t changed our fundamental winemaking philosophy since.”

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

“To Croatia, to taste in the birthplace of Crljenak Kaštelanski (also known as Tribidrag), the original Zinfandel.”


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