When the current generation of Hunts took over the farm in 1973, there were 18 acres (7.3 ha) of the two varieties planted.
Between 1984 and 1988, the Hunts collaborated with Cornell Cooperative Extension[1] Grape Specialist Dr. Tom Zabadal[2] to convert undesirable grape varieties to more promising wine varieties by the use of field grafting in cold climate vineyards.
Hunt Country Vineyards current experimental agricultural techniques include English ground ivy (partly funded by the USDA SARE program, planted under and between rows of grapes to reduce the need for herbicides and mowing), biodiesel from waste grease (to power tractors), along with a small wind turbine for producing electricity, and bat houses to encourage natural insect predators.
In 2020, the New York Wine & Grape Foundation awarded Hunt Country Vineyards the Sustainability Award for “noteworthy sustainable practices and a commitment to conserving natural resources, protecting our environment, and contributing to the overall success of the New York State economy.”[3] Hunt Country Vineyards produces an average of 12,000 cases per year of 21 different wines, and has a production capacity of 70,000 gallons.
The grapes are hand picked and pressed frozen, leaving the water behind as ice.