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May 2015 Newsletter

   

 

Di "Vine" Deals & Events

 

photo by Trish Hanson

 

Happy May! 


Wine of the Month: Una Pera!  One of our most popular whites; take an additional 5% off bottles this month.

ALL MONTH:  Love Fabbioli Cellars? Want to join our team? We have immediate PT & FT openings!  Please send inquiries to info@fabbioliwines.com

5/10 (Sun) 11 - 4:  Mother's Day Wine & Truffle Pairing!  Pick 3 out of 5 delicious off-menu wines paired with different truffles (by The Perfect Truffle.)
Choose from: Chardonnay & Pistachio, Cab Franc Reserve & Strawberry, Petit Verdot & Lavender, Pear Port & Apple Pie, and Royalty & Creamcicle. 
Pricing:  WITH a tasting: Free for moms; $5 for non-moms.  WITHOUT a tasting: $5 for moms; $10 for non-moms.   Come out for a visit; we can't wait to meet your mom!

photo by Trish Hanson 


5/16 & 17; (Sat. & Sun) 10 - 4: 
5/23 (Sat.) Lovettsville Mayfest: 
Visit us as we pour at this fun festival.  


5/23 - 5//25 (sat. Sun. Mon.) Memorial Day Weekend:  We're Open!  Stop by for some delicious wine and enjoy the beautiful weekend!
 

Fabbioli News

 

 

Food News:   

 

Good Food News!  We now offer delicious charcuterie plates to enjoy with our wines!

  

Photo by Trish Hanson
 
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What is "Outside Alcohol"? And why is it not allowed?

When you see our sign saying "No Outside Alcohol", it doesn't mean you can't enjoy our wines outdoors. It DOES mean that as per ABC regulations, any alcohol other than our wines is not allowed on our property by law.  

 

 

Picnicking:

Outside food (i.e., food brought by guests) is not allowed in our indoor seating areas. Guests are welcome to picnic using our outdoor picnic tables; however, coolers are not allowed on our premises.  What is a cooler? Anything that needs 2 hands to carry or must be pulled on wheels.  Picnic carriers are welcome; however we reserve the right to inspect bags and carriers.  We appreciate your cooperation; thank you! 

 

 

Here's a Great Idea! 

 

 

 

Why not have your next casual corporate outing at Fabbioli Cellars?  We offer a fun, casual  and unique venue for your group.  Please email www.info@fabbioliwines.com  

for more information.  

 

Wine Education Classes

 

Wine Education 

 

Interested in Wine Education Classes? 

  

We've started a new school called "The Piedmont Epicurean and Agriculture Center".  

PEAClogo   

  

Be sure to visit www.epicureancenter.com for complete details on class schedules, descriptions and online registration.

Classes include:

 

Winemaking

&

Wine and Food Appreciation 

  

Hope to see you there!  Register online for classes today.  

 

 

Tasting Room Hours

 

Sm Fab House  

Good News!

We're open 7 days a week!

 

Daily 11 - 5

 

Fabbioli Cellars 

15669 Limestone School Road 

Leesburg, VA 20176

703-771-1197

 

www.fabbioliwines.com 

.  

Reservations required for groups of 8 or more.  Please visit our web page for more information about group visits.

 

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Dear Fabbioli Family and Friends,

May is growing time!

I am always amazed at how quickly the seasons change. Spring arrived late this year, and now summer is right around the corner.  On the farm, the list of projects grows  exponentially. Once the grass starts growing, it seems we are always needing to mow it. The asparagus is popping, the pear blossoms are blooming, the berries are pushing new shoots and here come the grapes.

When the grape buds push, they seem to open for us about 2-3 weeks after the cherry blossoms. Once they start swelling, it is important that we monitor the pests that can destroy those buds and small shoots. The grape flea beetle will eat the inside of the bud, consuming the tiny clusters that would be the season's grapes. The climbing cut worms will do the same thing. We do not use insecticides unless we need to. Some years the bugs do not show up. Other times, the growth of the plant can push past the destruction these little critters can cause.

The biggest threat that we encounter in the spring is the threat of a late, killer frost. We have a frost protection system that we will put to work on those nights when our small green shoots are out and a cold spring night is in the forecast. We use a frost alarm as well, so that if the temperature drops below 35 degrees, we are up and out putting our protection system to work. The method uses fans to remove the cold, low-lying air in the vineyard, and tarps hanging on our perimeter deer fence to keep the cold air outside the vineyard from flowing in. This system does not work on all frost incidents, but it has helped us a number of times.

Curtain on deer fence
Frost protection tarps
Farmers have many things to learn about their crops, their equipment, their land and their customers. Accepting that there is no end to the learning is an important part of being successful. This fall, Northern Virginia Community College is offering classes on viticulture. As our wine region continues to grow in both size and stature, we need to maintain the growth of both the quality and production of our wines. The work that Loudoun County, the town of Purcellville, industry leaders and the educational institutions have put into this effort is paying off. We look forward to this program being the start of bigger things. Learn, grow, share and work your buns off! Cheers.

"Dorothy", one of our frost protection machines
 
 
Tasting Room News

courtesy of Meaux Photography LLC 

The Tasting Room is full of Spring this month! 

photo by Trish Hanson 
Those April showers finally brought May flowers, so you'll see some gorgeous arrangements at every tasting table, provided by our friend and neighbor Thea.

We also have fresh asparagus picked daily from our farm for sale, and we'll have pickled asparagus down the road (courtesy of our friend Celeste.) 

This month, our wine and food tasting menu celebrates fresh Spring flavors with beautiful flower elements: 

May Lineup: 
 
Una Pera:  Pea puff with honeyed goat cheese and sweet potato crisp

Something White '13
:  Dilled ricotta and cucumber on mini Saltine

 

Sangiovese '13: Grilled asparagus and Goot Essa Garlic Cheddar wrapped in prosciutto

Zinfandel '13:  Ribbon beet crisp with salted ginger thyme butter  

Tre Sorelle '12: Goat Cheese with rosemary and sun-dried Tomato on mini-Saltine.

Raspberry Merlot: Dark Chocolate by The Perfect Truffle.

Rosa Nera:  Lemon Honey dark chocolate Truffle by The Perfect Truffle.

Fresh asparagus now available! 
     

 

Cellar Notes - by Meaghan Tardif  

 

Just a few days ago we bottled seven different wines, totaling about 1300 cases.  These include the first of the 2014 whites and the 2013 reds.  Leading up to bottling all the wines must be filtered.  We just purchased a new filter which allows us to filter with two different size pads.  This is an improvement over our old one filter system, so now we can filter twice as fast. In between prepping wine for bottling we have been pruning our Chardonnay vineyard in Lovettsville and our estate here.  We are still a little away from bud break but all pruning should be completed soon. 

 

Wine of the Month:  Una Pera

by Laurel Ford   

 

laurel

 
When it comes to wine, most of us ask ourselves "red or white?" At Fabbioli Cellars, we also offer the choice of "fruit!" Our highly acclaimed pear wine, Una Pera, is May's wine of the month. Doug started working with pears in 2007. A couple of Asian pear trees grew on the farm when the property was purchased. Instead of replacing the trees with vines, Doug and Colleen decided to use the fruit to make wine. At first, the focus was to create a barrel-aged, port-style white wine (aka Fabbiol's Pear Port).   With additional pears becoming available, Doug decided to produce more than one wine from this flavorful fruit. As the winery grew, over time we purchased new equipment which now allows us to make more white wines, including Una Pera.

Our Una Pera has won many awards including a Bronze Medal at the prestigious 2015 Virginia Governor's Cup along with a Silver medal in the 2014 Finger Lakes International Wine Completion. This semi-sweet pear wine carries aromas of fresh orchard pears, spring flowers, and nutmeg. When sipping the wine, the taste of apples and more spice linger on the palate. Una Pera sets the stage for many gatherings from brunches and picnics to reminiscing with friends on the front porch. For the month of May, enjoy this one-of-a-kind creation!

 

From the Vineyard:  by Ben Sedlins    

 

Ben Sedlins


Hello again from the Vineyard! Spring is well and truly here and the vines are just beginning to wake up from their long winter's nap. We are at a point now where the buds are swelling on the vines and the sap is starting to flow -- a phenomenon sometimes called "weeping" from the way the vines drip after being pruned.

We had another cold winter here in northern Virginia, so we are keeping our eyes open for signs of bud or vine cold injury. If we see some primary bud death, that could mean a lighter crop load this season, but we can also adjust our pruning style somewhat to accommodate additional buds. As always, our focus is on both quality and quantity, so we do what we can do to get the best out of our vineyard.

In addition to grapes, the hops, raspberries and pears are all getting some attention this spring as well. Come visit us soon, and be sure to keep an eye out for all these fun projects!