Certified Sustainable. 100% Cabernet Sauvignon. Sourced from 4-hectare vineyard called Opstal in Western Cape at 300 meters above sea level. The vine age is 13-year old and the soil is Tukulu – some granite, high clay content and sandstone. After destemming, the berry & juice mix was pumped to open top concrete fermenters. Automated pump-overs ensure good color and tannin extraction during fermentation which lasted for about 10 days at 19-23C. Towards the end of alcoholic fermentation, the tank was drained and pressed into another concrete tank where the wine finished fermentation and went through malolactic fermentation. The final blend is 60% oak matured and 40% from concrete

Medium bodied, red fruit and hints of earth create a balanced mix along with a smokiness and herbaceous character. The finish is fresh as the flavors encase the palate for a great glass of wine showcasing the talent of owner and winemaker Tinashe Nyamudoka

Grape Varieties 100% Cabernet Sauvignon Alcohol 14.2% Size 750 ML
Pairings Try with an angus burger. For a meatless meal, enjoy with a portobello mushroom burger top with sauteed onions and .

About the Producer
Born and raised in Zimbabwe, Tinashe’s career in hospitality began as a waiter at the Roundhouse Restaurant in Cape Town, followed by a wine steward position at One&Only Cape Town’s contemporary Asian restaurant Nobu, where he was soon promoted to Sommelier. After receiving the Reaching for Young Stars Best Wine Steward Award in 2013, Tinashe was in the spotlight as the one to watch. His next career role was head sommelier at the famed Oyster Box Hotel in Umhlanga, followed by five years at Africa’s top restaurant, The Test Kitchen. It was at this acclaimed fine-dining restaurant where the affable ‘wine whisperer’ won the Eat Out Wine Service Award in 2016.  Tinashe started Kumusha in 2017 after reaching out to Attie Louw, one of his friends and the winemaker at Opstal, one of his favorite producers. He started with 1200 cases of a Chenin-Semillon blend that sold out in under 3 months. Tinashe cites some of the talented young producers in Swaartland who have moved in the direction of making more natural, lower alcohol, lower intervention wines as his inspiration. Kumusha in the Zimbabwean Shona language translates to ‘your home’, ‘your roots’ or ‘your origin’.