K-nom Clos Troteligotte Malbec View larger

K-nom Clos Troteligotte Malbec 2018 (6 bottle case)

A modern styled Cahors with concentrated blackcurrant, menthol nuances and intriguing undertones of crystallised pineapple. Supple with soft, fine tannins, the aromas of fresh black fruits persist on the palate. Full bodied, but approachable with a textured finish.

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6 bottles: £68.94

RRP: £13.49
You Save: £2.00 (15%)

Data sheet

Alcoholic strength13.5%
GrapesMalbec 85%, Merlot 15%
NameTroteligotte K-nom Clos Malbec
Contains sulphitesYes

More info

Fine aromas of fresh black fruits, with menthol nuances, this full bodied Cahors has supple tannins and a textured finish.

The ever-innovative Emmanuel Rybinski is one of Cahors' up and coming young stars. The 14 hectare vineyard is located atop an iron-rich plateau on the southern border of the Cahors appellation and produces predominantly Malbec with 10% of the vines dedicated to Merlot. Since its inception in 1987, respect for the land has been a priority for this family estate and they have passionately committed to sustainable farming practices. In 2014, Clos Troteligotte was certified in Organic Agriculture and 2015 saw the beginnings of biodynamic viticulture. Passionate and dynamic, they are producing outstanding, stylishly packaged Cahors wines from their unique terroir. Pronounced with a French K "ka", their flagship wine K-Or is a play on words for Cahors.

The vineyard is cultivated organically respecting the environment and enabling the maximum expression of terroir. The 25 year old vines are trained according to the simple Guyot method, with debudding and a green harvest taking place during the course of the year to attain a yield of 50 hl/ha. The soil is calcareous-clay-siderolithic, which is a red clay soil composed of limestone and rich in iron, a rarity in Cahors. This unique terroir imparts minerality and complexity to these outstanding wines.

The fruit was selected from an individual plot. Micro-plots were carefully selected and vinified separately. A cold pre-fermentation maceration took place prior to fermentation using indigenous yeasts. A manual "pigeage" or punching down of the cap extracted the colour and flavours, followed by a long maceration under controlled temperatures. The wine was aged in unlined concrete vats on its fine lees for 18 months prior to bottling.


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