Winery Bully Hill - Fusion Red

Winery Bully HillFusion Red

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Fusion Red of Winery Bully Hill is a red wine from the region of New York.
This wine is a blend of 3 varietals which are the Aurore, the Baco noir and the Colobel.
This wine generally goes well with

Details and technical informations about Winery Bully Hill's Fusion Red.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Aurore

Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).

Last vintages of this wine

Fusion Red - 0
In the top 100 of of New York wines
Average rating: 3.71110.50

The best vintages of Fusion Red from Winery Bully Hill are 0

Informations about the Winery Bully Hill

The winery offers 72 different wines.
Its wines get an average rating of 3.7.
It is in the top 25 of the best estates in the region
It is located in New York
Find the Winery Bully Hill on Facebook and on Twitter

The Winery Bully Hill is one of of the world's great estates. It offers 46 wines for sale in the of New York to come and discover on site or to buy online.

Top wine New York
In the top 55000 of of United States wines
In the top 2000 of of New York wines
In the top 250000 of red wines
In the top 400000 wines of the world

The wine region of New York

New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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