To produce the Pinot Noir Cartlidge & Browne all wines were fermented in temperature controlled stainless steel tanks and macerated with using 2-3 pumpovers per day for 2-3 weeks and fermented to dryness. Wines were aged in French oak for a minimum of 10 months.
These wines are made from multiple vineyard sites all within the North Coast region, mostly Mendocino and Lake County. Yields and practices vary by site, but growers and vineyards are selected for low to moderate yields and high quality fruit. Typical yields from the growers are 4-6 tons/acre, although a few sites are less.
In 1980, with no money to buy vineyards and seeing no reason to, Tony Cartlidge started his winery in an undistinguished Napa Valley garage. Possibly the original Californian ‘garagiste’ he set out to source the best possible grapes to handcraft his wines in this unassuming home. Nearly 40 years later, still sourcing from vineyards as wide ranging as Sonoma to the Sierra foothills, continuing to produce high quality wines, Cartlidge & Browne has become a byword for varietally pure Californian wines, whilst sticking to their garagiste roots of taking a different path. Cartlidge & Browne sources fruit for their wines from vineyards across the North Coast. Sourcing from this region gives them the flexibility to select only the best lots of Cabernet Sauvignon, Pinot Noir, and Chardonnay from Napa and Sonoma Counties. The garage where it all started may now be gone, but the philosophy lives on. Winemaker Paul Moser prefers to focus on making wines in a fruit driven style in perfect balance with the environment and to display the sense of place rather than powerhouse reds and whites. The wines are considered to be more European in style than other wines from the region.