2020 Kumusha Cabernet Sauvignon & Cinsault

Kumusha in the Zimbabwean Shona language translates to 'your home', 'your roots' or 'your origin'. Born and raised in Zimbabwe, Tinashe's career in the hospitality industry began as a waiter at the Roundhouse Restaurant in Cape Town, followed by a position as a wine steward 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 rose to the limelight as the one to watch. His next career was head sommelier at the famous Oyster Box Hotel in Umhlanga, followed by five years at Africa's best restaurant, The Test Kitchen. It was at this acclaimed fine-dining restaurant where the 'wine whisperer' won the Eat Out Wine Service Award in 2016.

After a formidable career in the South African hospitality industry, working at some of Africa's finest hotels and restaurants, respected sommelier Tinashe Nyamudoka was ready for a new beginning. Since moving to Johannesburg, Tinashe - an accomplished master blender - is poised to anchor his own wine brand, Kumusha Wines, in the South African market and beyond.

Tinashe is a wine jury at the Mundus Vini Grand International Wine Awards, Germany, a wine panelist for Wine Of The Month Club, a resident judge in South Africa, tasting of the Michelangelo awards for wine and spirits, the Chenin Blanc top 10 Challenge and is part of the very select Platter Awards Five Star panel.

Tinashe met Attie Louw from Opstal estate a few years ago and it has grown into a relationship where he makes the fruit from the Breedekloof Valley wines that he would not only like to drink himself, but because of his incredible sommelier and gastronomic past. Minimal intervention in winemaking and natural fermentation aims to let the wine "talk" freely

The Kumusha Cabernet Sauvignon & Cinsault has delicious aromas of ripe cherries and plums, with hints of pomegranate and strawberry. Complements all kinds of juicy red meat dishes, especially slow cooked ones.

Made from hand-picked grapes. Destemmed in open top fermenters; Cinsault in cement and Cabernet Sauvignon in old oak barrels. The Cinsault is spontaneously fermented for 10 days, after which it is pressed and transferred to a concrete tank. Cabernet Sauvignon underwent a prolonged maceration in the oak barrels for 30 days, after which it was pressed and the wine returned to the oak barrels for 8 months. After the 8 month period, the two parts were mixed and rested for a month before bottling and rested for another 4 months in the bottle.