8 | t h e c l e v e r r o o t
Modest, approachable, and terrifically food-
friendly, the Red is built for washing down
mid-summer barbeque. Aromas of rhubarb and
sweet tobacco are sweet and savory, while fresh
red berries are perfumed with crushed pepper.
The fine acidity serves to lift the wine's vanilla
notes with toasty cedar as spiced cranberries
tickle the tongue.
Fred and Nancy Cline's daughters, Megan
and Hilary, joined their parents as co-hosts at
the dinner. Megan works in both winemaking
and marketing at Cline Cellars; Hilary, mean-
while, stays involved with sales as she rounds
out her experience at another winery. They're
down-to-earth young women who share a
striking turquoise eye color: "We seem to get
noticed for that," Hilary said with a laugh.
"Growing the Soil"
Overseen by Bob Cannard and Fred Cline,
the 170-acre Green String Farm and teach-
ing center encompasses roughly 100 acres of
vegetables weeded by hungry sheep. Cannard
is a farming legend whose respect for nature
elevates his sustainable farming methods to a
Introducing Farmhouse wines
from the Cline family.
Metalworker Aurelio Lofaro of Aurelio's Old World
Iron Works crafts tables, fences, gates, grates, and
other materials in a barn on the Green String property.
