To produce Petite Sirah “Maggio” Old Vines Oak Ridge Winery each variety was vinified separately to bring out the potential of each lot. The Petite Sirah (a synonym for Durif) grapes underwent a pre-fermentation cold soak for 48 hours. Fermentation took place in stainless steel tanks with a specially selected yeast at controlled temperatures of 21 to 26°C, during which the wine underwent twice daily pump overs, reducing to one pump-over as the Brix level lowered. Petite Sirah “Maggio” Old Vines Oak Ridge Winery was pressed and racked off its lees before undergoing malolactic conversion. The wine was matured with oak influence for 10 months adding complexity to the resulting blend.
The winemaking philosophy at Oak Ridge honours the importance of finding balance between the land and the makers, beginning first with growing quality grapes. Maggio has become part of the Lodi Rules initiative, which guides sustainable farming practices. Created by farmers it was initially launched as a grassroots educational integrated pest management programme in 1992. Recognising the importance of the ecosystem and biodiversity in the vineyard, it includes pest management initiatives, such as introducing natural predators, which minimises the risks to birds, bees, water and people. Water is carefully managed to ensure efficiency and waste is limited. The soils are treated with organic matter and are cultivated to maximise water penetration to sustain the vine’s roots. As a result the grapes are concentrated with flavour, which translates into fruit forward, expressive wines.
For five generations the Maggio family has been growing wine grapes in Lodi, and providing elite California winemakers with superb fruit to make their wines. In 2002, the family turned their own hand to winemaking, using the same estate grown fruit that they had sold for so many years. Now they proudly put their name on bottles that reflect their long and uncompromising commitments to sustainable agriculture and winemaking excellence.