Located in Hammondsport, New York, Bully Hill Vineyards got its start in the 1920s as the Taylor Wine Company. The land traded hands before returning to the original owners in 1958, at which time Bully Hill Farms was officially established. Owners Greyton and Walter Taylor converted the Native American grapes on the property to French-American hybrids, essentially becoming pioneers of those grape varieties in New York state.
During Prohibition, Bully Hill sold grape juice in wooden barrels as a way to make ends meet. The owners placed labels on the barrels with instructions on how the grape juice would turn into wine unless the buyers took certain precautions. Point taken.
Today, Bully Hill Wine is a mainstay in New York state. The company focuses on green initiatives like using recycled glass bottles, printing with soy-based inks and composting grape pumice in the vineyards. Even the fryer oil from the on-site restaurant is reused for powering vineyard tractors.
Not only is the company environmentally responsible, but the wines they produce are one-of-a-kind. Aside from classic Bordeaux-style reds and elegant chardonnay, Bully Hill produces varietals made from Native American grape blends. From cherry and strawberry to red current and citrus undertones, these wines are brimming with flavor.
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