We started much like you... We lived in a dry county. It was an hour round trip to buy wine. We started with the kits, but about that time, the county shook off 60 years of prohibition and came to it's senses. Once they started selling wine in the grocery stores, we slowed way down on the wine making.
We still make some, but we decided to do it from a fruit preservation standpoint. In other words, we branched out to making wine when we have over runs of home grown (or gifted) fruit. We've done blackberry a few times, blue berry, fig and wild grape.
I will tell you: if you trip over something that doesn't particularly taste good, you will be ABSOLUTELY AMAZED what a couple of years aging will do. Some of the fruits, while drinkable at 6 months, are not really enjoyable until a couple of years.