Certified Sustainable, made using the Cinsault grape from vineyards planted in sandstone soils with a high clay presence which adds the concentration to otherwise a light and pretty Rose wine. In the cellar there was only a couple of hours of skin contact in the press and from there the juice underwent extended cold settling and cold fermentation. After fermentation the wine spent 2.5 months on the lees before bottling. Interesting fact: a drop of Colombar was added at juice stage to add some freshness and zip on the aftertaste.

Bright, very expressive, floral and crisp! Very vibrant fruit of red berries and a roundness that takes over your palate. A finish that's long and transforms until you take your next sip. Owner and winemaker Tinashe Nyamudoka has a great way of showcasing the Cinsault grape thats is typically used in red blends in Southern France and South African Pinotage wines

Grape Varieties Cinsault
Alcohol 11.8%
Size 750ML
Pairings A wine made to pair with food, enjoy with a fresh salad topped with strawberries and feta cheese, and for a main dish, pair with shrimp scampi

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’.