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The Holy Snail Sauvignon Blanc, TYDY, IGP Val de Loire 2019/20

Blended from some of the best batches across the area, the Holy Snail is a bright, ripe and zesty glass of white from (in our view) one of the finest areas for growing Sauvignon Blanc!
Crisp & Dry, Light-Bodied White
£10.50
In stock
More Information
Producer Thierry Delaunay (TYDY)
Country France
Region Loire
Wine Type White Wine
Body / Style Crisp & Dry, Light-Bodied White
Grape Blend 100% Sauvignon Blanc
Bottle Size (ml) 750
% Abv 12.5
Vintage 2020
Special Features Vegan
Food Pairing Guide Ideal for Cesar Salad or for fish with dill and new potatoes
Terroir Refreshing French Sauvignon
Rating:
100% of 100

The Holy Snail Sauvignon Blanc is an expressive white wine, with aromas of grapefruit and lime jumping out of the glass, with a hint of something a bit tropical. The palate too is fresh and crisp, but is just a little bit riper than some other Sauvignon's in the area, making it a very approachable and enjoyable glass of wine. Give this a try if you're a fan of NZSB and fancy branching out just a tad.

The Holy Snail Sauvignon Blanc is blended from fine cuvées of Sauvignon Blanc from across the Touraine region of the Loire Valley. TYDY stands for Thierry Delaunay, the fifth-generation owner of Domaine Joël Delaunay. A specialist in the Loire, Thierry sources the fruit for his wines from across the valley, some of which he buys from long-standing grower friends and colleagues.

As IGP Val de Loire, this wine offers excellent value. Fermented in stainless-steel temperature-controlled tanks and bottled for drinking immediately. 100% Sauvignon Blanc, with aromas of gooseberry and pear, it is crisp and balanced with a roundness on the finish.

The Holy Snail Sauvignon Blanc is blended from fine cuvées of Sauvignon Blanc from across the Touraine region of the Loire Valley. A portion of the grapes are bought in from long-standing growers, carefully selected by Thierry Delaunay. The 2019 vintage was once again affected by spring frost, reducing the yields. The summer was very dry with little rain from the beginning of June. This also reduced the crop levels however the quality of what was harvested was good. After pneumatic pressing, alcoholic fermentation took place in stainless-steel tanks over a period of 20 days at 16°C. After fermentation, the wine was aged on fine lees and then blended by Thierry Delaunay before cross-flow filtration and bottling. Winemaker: Thierry Delaunay
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