I have 3 gal of blackberry wine aging on oak cubes in a carboy right now. Relatively new to the hobby but my best so far have been elderberry wine (full bodied and tannic, kind of like a Cabernet), and apple wine from store-bought juice (dry and crisp). This fall I'm planning on sourcing some locally grown Pinot Noir and trying my hand at making a "real" wine for the first time.