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HEYWOOD HOUSE
Barrel Fermented Sauvignon Blanc
Heywood House 2004
My Grandmother, Elsie Fraser Munn, was a fantastic, formidable woman. Widowed at an early age, with three daughters in tow, she carved out a living and a majestic reputation teaching music throughout Africa - in Ghana, Zambia, Zimbabwe and South Africa. She once flagged down a train on the Copper Belt after her trusty Beatle finally gave up the ghost.
She lived for many years in Heywood House, where everyone was always welcomed with a brilliant smile, a warm plate of food and a helping hand. She was fond of a good midnight snack of George Mlotshwa's ice cream and she did not suffer fools. She was also partial to a glass of barrel-fermented Sauvignon Blanc, and made me promise I would try to make a really nice one. Enjoy.
You may well ask why we ferment Sauvignon Blanc in oak barrels. Let's face it: Sauvignon Blanc is challenging enough without marrying spicy oak with this grape's floral fruit. I once tasted a brilliant Cape example. It was a Delaire 1989, made by Mike Dobrivic. Like magic potion it transformed me into a fearless winemaking warrior.
Viticulture
This style is unique to South Africa because of the 'Weerstasie' or 'Weather Station' Sauvignon Blanc selection (a South African selection) we use and our special growing conditions. Our Heywood House will always come from a single vineyard in the Bottelary Hills, between Stellenbosch and the Atlantic Ocean. The ancient decomposed granite soils, well-drained slope and Westerly aspect combine to ripen explosively fruity Sauvignon Blanc.
Vinification
The hand-picked grapes are fermented wild (utilising natural yeast present on the bunches) in small oak barrels where the wine develops for 10 months before bottling.
The Name
"Heywood House" was the home of my grandmother, Elsie Fraser Munn, an African legend (1906 - 1999). During a fascinating life of adventure and accomplishment she taught music to thousands from Ghana to Grahamstown. She also loved barrel-fermented Sauvignon Blanc.
Tasting Description 2004:Clear with a suggestion of yellow-green. Typical Sauvignon Blanc grassiness combines with asparagus and grapefruit to suggest a reductive winemaking style. The taste reveals something else. A fruity broad entry shows the influence of the barrel-fermented, lees-stirred portion. The aristocratic yet surprisingly sexy mouth-feel fades slowly to a clean dry finish.
Food Paring: This will compliment pan fried yellow tail in a butter and thyme-infused sauce.
 Analysis Vintage:
Alc: 14%
RS: 5.1
TA: 5.4
PH: 3.53
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