Comments on: H0055 – Hárslevelű, 2008 http://budapestdailyreview.com/wineguide/2009/reviews-by-region/somlo/somloi-apatsagi/h0055-harslevelu-2008/ Wine Guide to Hungary Mon, 26 Mar 2012 06:39:30 +0200 http://wordpress.org/?v=2.9.2 hourly 1 By: Balogh Zoltán http://budapestdailyreview.com/wineguide/2009/reviews-by-region/somlo/somloi-apatsagi/h0055-harslevelu-2008/comment-page-1/#comment-5553 Balogh Zoltán Thu, 29 Apr 2010 14:29:20 +0000 http://budapestdailyreview.com/wineguide/?p=1572#comment-5553 low->law low->law

]]> By: Balogh Zoltán http://budapestdailyreview.com/wineguide/2009/reviews-by-region/somlo/somloi-apatsagi/h0055-harslevelu-2008/comment-page-1/#comment-5535 Balogh Zoltán Mon, 26 Apr 2010 18:30:55 +0000 http://budapestdailyreview.com/wineguide/?p=1572#comment-5535 H0055 is the short code of the bottler company. It is mandatory to print this code on the label by the low. The bottler company has important role in the long chain of wine production but as far as I know it is rather uncommon to mention the code of the bottler in wine descriptions. The hárslevelű has been aged in relatively large (500l and 1000l) barrels for ten months after fermented in 2000l sized barrels. I have not recognized the sign of oxidation (so for sure it is absolutely and most definitely not intentional). The sign of oxidation I have always considered as major fault what should be prevented for any price and I would never release any wine what I feel oxidized. The 2008 hárslevelű by category is off dry as it has 15g/residual sugar. H0055 is the short code of the bottler company. It is mandatory to print this code on the label by the low. The bottler company has important role in the long chain of wine production but as far as I know it is rather uncommon to mention the code of the bottler in wine descriptions.

The hárslevelű has been aged in relatively large (500l and 1000l) barrels for ten months after fermented in 2000l sized barrels. I have not recognized the sign of oxidation (so for sure it is absolutely and most definitely not intentional). The sign of oxidation I have always considered as major fault what should be prevented for any price and I would never release any wine what I feel oxidized.

The 2008 hárslevelű by category is off dry as it has 15g/residual sugar.

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