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Collaboration

Over the years, I have recognized that working with others has numerous benefits. For best results, it is important to make sure you are working with those who understand how to cooperate and collaborate,   as well as manage your expectations of the results. If you are volunteering on a benevolent effort like a soup kitchen or a church project, it is assumed that the volunteers are there to help others and can take direction to achieve the goal. But in business, collaborating with others can get confusing for some. Everyone should benefit in a collaborative effort, but nothing says that the benefits will be equal.

A good business collaborator will gather together other progressive business owners to work on a larger project that can benefit all. Usually it is a marketing effort and sometimes it is a political effort to protect the local lands or a business practice. Whatever the reason to gather these business people together, they need to consider the needs and goals of all. So much more can be accomplished by being a bit more of a giver rather than a taker.  (This applies to politicians on all levels as well, but I am not going to dive into that realm!)

I have been working with our county's rural economic development team for over 12 years now. There are many different business sectors as well as conservation agencies and government agencies. We all agree that keeping the land open and farming will benefit all. There are lots of issues that go along with this fundamental premise but as each of us in the group see the bigger picture, our businesses and organizations gain from the group's efforts.

Our winery has Temple Hall Farm Park next to us on our country road. We are working with them to develop a plan to help us both. The park wants more people to be aware them and what they offer in the fall. We at the winery are looking to help our customers with young children get the most from their visit with us without sacrificing the focus on our wines. Stay tuned for how our efforts turn out.
I also believe that good collaborators share their successes and challenges with others in order to make good models for other folks. Each effort that we have should have some lessons for others to gain from in order for them to solve their challenges.

So solid collaboration takes vision to see others peoples needs. You need to be a "giver" of time and energy recognizing that this sets a leadership example. It also take patience as getting everyone on the same page will take some time. Remember that all boats lift in a rising tide, and in many parts of the world, we have some ability to adjust the tides. We just need to learn how to work together.

Tasting Room News

courtesy of David Meaux Photography

We're Hiring!


Do you enjoy learning about and talking about wine?
Do you LOVE the Fabbioli experience?
Want to get paid to have fun, make friends and work hard?

Great! We're looking for FABBulous folks to join our team!

We have immediate PT openings in our Tasting Room for the right people.  Applicants must be:  
  • 21 or older
  • Experienced in retail and/or working with the public
  • Available weekends and some holidays
  • Not allergic to cats 
 
For more details, please send your resume to info@fabbioliwines.com
and put "employment" in the subject line. We're looking forward to having you come on board!





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EVENTS:

7/16 & 7/17 (Sat. & Sun.):  Stop by for some specialty summer wines this weekend!  

photo by Trish Hanson
 
7/16 & 7/17; 7/23 & 7/24: Cider tastings!
W
e are offering a tasting of our new cider releases and some off-menu wines, in our cool, beautiful barrel room.  $10, or $5 with purchase of regular tasting. 

photo by Trish Hanson
 
 
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photo by Andrew Peters 


July Tasting Lineup
 

Something White
Bright notes of mango, kiwi and banana

Viognier 2014 
Back fin crab with cucumber sliver and Old Bay dip on Saltine

Una Pera 
  Honey wasabi goat cheese and red plum on rice cracker
 
Zinfandel 2014
House-made cannoli dip, Wild Maine Blueberry Jam, cracked black pepper
& ginger dusted blueberry on waffle crisp

Tre Sorelle 2013
Goot Essa Weisse Kase cheese and cranberry
with Asian spice sprinkle on Saltine

  Raspberry Merlot:
Dark chocolate truffle  (The Perfect Truffle, Frederick, MD)

Rosa Nera:
Dark chocolate lemon butter creme
(guest chocolatier:  The Candy Kitchen, Frederick, MD)


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photo by Trish Hanson


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Wine of the Month: Viognier 
 
Enjoy an additional 5% off bottles,
and an
additional 10% off closed cases!

Viognier
photo by Andrew Peters
 
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New light snack plates available!

Hummus with roasted tomato and olive oil,
with blue potato and pita chips


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"The Angry Italian"
Spicy tomato & Asiago dip with fresh baked baguette


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"Take the Cannoli"
House-made cannoli dip with waffle crisps


Cellar Notes - by Meaghan Tardif

Everything is coming along nicely in the vineyard and it's nice to see full green canopies.  Unfortunately the Japanese beetles are out now in full force so we have to keep up on our sprays for them so they do not decimate most of our canopies.  We released our ciders in June.  If you haven't been in to taste them, come on by! We are doing tastings in the basement of the new tasting room.  It is $10 to taste two ciders and three off menu wines or just $5 with the purchase of a full seated tasting upstairs.  It has been very popular and it is exciting to offer new and fun products in the tasting room!  See you soon at the vineyard!
  

laurel

 Wine of the Month - by Laurel Ford
Viognier  

It's hot, it's steamy, it's July in Virginia! As the dew point rises, so does the need for something light, crisp and refreshing. Nothing beats the heat better than our 2014 Viognier. This dry white wine is definitely unique, designed to be your first pick for this season's sipper.   We fermented and aged 40% of the wine in stainless steel while processing the rest in older French oak barrels. This allowed the natural characteristics of the grape to show-through while providing a sweet oaked finish. Like a true Viognier grape, the nose is bursting with fresh apricots and peaches. These aromas continue in the mouth with a nice finish dominated by sweet vanilla and brown sugar.

Viognier is a white grape varietal, originating in France. In 1965, the grape was almost extinct when there were only eight acres in Northern Rhône. Over the past 30 years, its popularity has risen along with the number of plantings. Currently, 29,000 acres of Viognier are found worldwide with 46% percent growing in France and 25% in the United States. In 2011 the Virginia Wine Board named Viognier the Signature Grape of Virginia.

Our 2014 Viognier is perfect by itself but also goes nicely with citrusy fruits, crisp vegetables, and fresh seafood! Try serving it with old bay crab cakes or lobster tails with drawn butter at your next pool party, cook out, or family vacation. There is nothing like celebrating a Virginia summer with Fabbioli Cellars 2014 Viognier.
 
Sm Fab House


 Tasting Room Hours
 Daily 11am - 5pm
 (except for holiday hours)
 
Fabbioli Cellars 
15669 Limestone School Road 
Leesburg, VA 20176
703-771-1197

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Reservations required for guests arriving by chartered transportation, and/or groups of 8 or more.  Please visit our web page for more information about group visits.

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