Humanitas owner, Judd Wallenbrock, explaining the terroir of Michel-Schlumberger vineyards, where he sources grapes for Humanitas.

In the wine industry, there are a myriad of business decisions to be made. The three major ones are which types of grapes to plant, what style of wine to make, and then how to get it to the consumer. While the viticultural and oenological decisions may vary drastically from winery to winery, the last phase of the operation is pretty standard: Sell it and make a profit.

There are certainly a variety of ways to achieve the goal, depending on the scale of production and philosophy of the winery. Some smaller wineries offer exclusivity and only sell directly to consumers. Other, larger operations focus on branding their label through widespread distribution to restaurants and retail shops. Many wineries will use a mixture of both avenues. But no matter the method, once the wine is sold, the revenue goes to continuing the operation of the business and the profits are, well, profited.

At least that’s usually the case. Humanitas Wine Company is taking a different approach to the profits it makes: giving them away. Before you high tail it to Sonoma County (where founder and proprietor Judd Wallenbrock is President and General Manager of Michel-Schlumberger) for a handout, you should realize that Humanitas is quite particular about whom they choose to give seven percent of their revenues to. Latin for philanthropy, human nature, character and kindness, Humanitas has decided to make a positive social impact on the local community by making wine. Read the rest of this entry »

In the desert, wine may be a mirage. In fact, after many miles of wandering through the hot, dry, arid climate, many may hallucinate — hoping to get one last sip of their favorite varietal before expiring in the heat. Luckily, the advent of motor vehicles and air conditioning make that prospect a thing of the past.

High in the Sonoita desert plain, winemakers are bucking conventional wisdom and crafting wines with artisan aplomb. Thanks to Dr. Gordon Dutt and his experimental vineyard planted in 1973, the cultivation of grapes is a not-so-far-fetched idea. As part of a trial cultivation in the vineyards that would later become Sonoita Vineyards, the retired soil scientist from the University of Arizona planted those first vines to see if there was any way possible to cultivate grapes in the area. Low and behold, the area was quite suitable for wine growing and an AVA was born. Read the rest of this entry »

Our first winery in Texas Hill Country.

When one conjures up images of Texas, an oenophile swirling a glass of his favorite vintage may not be the first to come to mind. Longhorn cattle, cowboys on horseback, tumbling tumbleweeds, oil rigs, and the humbling vastness of distances probably come to mind first.

And as the famous axiom goes, everything in Texas is bigger. Or at least it feels that way. From the moment of entering the state from Louisiana on Interstate 10, Texas lets you know what’s in store with a sign taunting drivers “El Paso 858 miles.” Immediately, the reality of how large Texas is sinks in. Then reminders abound from mammoth-sized steaks challenging gluttonous bravado to road signs warning of approaching turns to be taken at a cautious 70 MPH. No matter what direction you head or destination you have, the state that still has a movement for national independence wears its size on its proverbial vest as a badge of honor.

Another area in which Texans may soon promote as proof of their treasured adage is wine growing. Due to the incredible amount of space within its borders, Texas offers a variety of landscapes (forests, plains, deserts, mountains, ocean fronts, wetlands, etc.), some of which are proving to be ideal for growing wine. One of these areas is referred to as Texas Hill Country. Read the rest of this entry »