Meet the Team: Lauren Lyall

Blog Post

Lauren Lyall is Assistant Winemaker at Monte Bello. Her path to winemaking was scenic: after studying Cognitive Science at UC San Diego, she set out to experience more of the world, working a variety of restaurant and hospitality jobs to fund her travels. Being surrounded by food and drink culture encouraged her to enroll in a viticulture apprenticeship program in 2018. Her experience then led to roles working in vineyards and wineries across Australia, California, and Oregon before she landed at Ridge Vineyards, eager to set some roots.

Lauren joined the Ridge Vineyards Monte Bello team as the Lab Manager in 2023 and moved into the Assistant Winemaker role in early 2025. Her intimate knowledge of the Monte Bello mountain and dedication to quality, efficiency, and supporting her team make Lauren a fantastic fit for RIDGE.

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

It wasn’t just Ridge’s reputation of producing legendary wines, but the spirit of the place – history mortared into the walls, a team that thrives on ingenuity and a commitment to letting the vineyards speak for themselves.

2. How has your role changed over time?

I started as Lab Manager in 2023, where my focus was on quality control and analysis – supplying the winemaking team with essential information to make critical winemaking decisions. Since stepping into the Assistant Winemaker role in early 2025, my focus has expanded to optimizing efficiency in the cellar – streamlining workflow, refining techniques and ensuring our team has the support they need to do their best work. The crew is the backbone of the winery, and everything we achieve comes down to their skill, dedication, and teamwork. My role is about making sure every step of the process is as thoughtful and intentional as possible, so we’re not just maintaining our standards, but constantly striving to improve our practices.

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

Ridge isn’t a winery that chases trends. We’ve taken a clear stance on our winemaking philosophy–what grapes we champion, how we farm and how we make wine–and we stick to it. There’s integrity in that. We have the utmost respect for the land we steward, the growers we work with and the history behind every bottle.

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

Harvest, no question. The whole cellar is buzzing: it feels like every single tank we have is filled with grapes; the floors, equipment, and everyone’s hands are stained purple; each person is hustling from one task to the next; there’s music echoing throughout the cellar; it’s long days that blur together and this shared energy that makes even the most exhausting days feel exciting. It’s chaos, of the best variety.

4. What is your favorite Ridge wine?

I’m really enjoying our Grenache Blanc – it’s a perfect example of “right grape, right place,” thanks to the unique growing conditions of Paso Robles. The region’s mix of limestone, clay, and sandy soils ensures excellent drainage, intensifying the flavors, while dramatic diurnal shifts help preserve the grape’s natural acidity and freshness. The result is a balanced wine with complex aromas and a dynamic mouthfeel, enhanced by our diverse selection of fermentation and aging vessels.

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

This is a tough question for me to answer – put me on a plane and I’ll pretty much go anywhere! Part of me is drawn to an underrated,  less explored region like Uruguay, and at the same time, I’m equally interested in classic regions like Priorat or Châteauneuf-du-Pape–especially as a big Grenache fan–for their rich history and well-earned reputation for producing world-class wines.

6. What’s your favorite Ridge fun fact?

From a production perspective, every single one of our 2,000+ barrels are stacked directly on top of one another in a pyramid formation using chocks, between several different rooms of varying elevations. Typically, wineries employ the use of barrel racks and forklifts to easily move groups of barrels out of position to transfer wine or clean empty barrels. Because part of our winery is carved into limestone caves underground, we can’t use forklifts. Therefore, all barrel work is done in place. This adds to complexity of the work we perform in the cellar, using specialized equipment to work with the wine in tight spaces.

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

Ridge Vineyards offers a unique opportunity to appreciate the ever-evolving nature of wine. Many of our wines, like Monte Bello and Geyserville, are built to age beautifully over time. When visiting our tasting room, I encourage guests to purchase at least two bottles of any wine they like: one to enjoy in the near future and another to cellar for years to come. Tasting them at different stages allows you to experience how wine develops, revealing new layers of complexity. Take notes, whether mental or written, and reflect on the differences between the first and second bottle. Wine is alive, constantly changing and the glass you drink today will never taste exactly the same again. In that way, wine invites us to be present and reflective – not just about the wine itself, but about evolution as a process, much like our own lives.