This variety is pronounced ‘harsh-leh-veh-loo’, and translated the name means ‘lime leaf’. Combined with Furmint it gives perfume, spice and smoothness to the traditional Tokaji blend. Typical table wines are highly perfumed, spicy, viscous and full-bodied.
Production at Manjimup
Harslevelu vines grown at Manjimup showed an erect growth habit that provided easy canopy management. The variety is highly fertile producing many large, long bunches that often have large wings and shoulders. Berries are medium in size and bunches have a low level of compaction. Due to the large bunches set on Harslevelu vines, the variety requires substantial crop thinning to adequately ripen fruit.
| Budburst (E-L 4) | Full bloom (E-L 23) | Veraison (E-L 35) | Harvest (E-L 38) |
| Early–mid September | Mid-December | Late February | Early April |
Harslevelu is susceptible to powdery mildew, and requires early control to avoid berry damage. The variety may be more suited to warmer areas, although it requires canopy management to prevent sunburn of fruit. At harvest, Harslevelu fruit tastes tropical with muscat, lychee and lemon citrus flavours.
| Productivity | High | Berry weight | Medium |
| Bunch weight | High | Vine fruit yield | 6.4kg |
| Disease susceptibility | Medium | Equivalent yield | 10.6t/ha |
| Bunch compaction | Low | Vigour | Low |
| Juice TSS (°Brix) | 23.9 | Juice Baumé | 13.3 |
| Juice pH | 3.2 | Juice TA g/L | 8 |
Wine judging results
Wines have a soft front palate with aromas and flavours of peaches and pears with underlying citrus characters and a crisp finish.
| 2009 Winemakers Panel | 2010 Timber Towns Wine Show |
| 16.4 | 16.4 |