THE STORY OF KUMUSHA
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.
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 new beginnings. Since relocating to Johannesburg, Tinashe – an accomplished master blender – is set to entrench his own wine brand, Kumusha Wines, into the South African market, as well as further afield.
Tinashe is an executive board member of non-profit organisation the Black Cellar Club (BLACC) and is part of TeamZIM that participated in the World Blind Wine Tasting Championships in 2017 and 2018. He holds a Diploma from the Cape Wine Academy, a WEST Level 3, a Certificate from the Court Of Master Sommeliers Europe, a Certificate in Wine Business Management (GSB UCT) and a Micheal Fridjohn Wine Judging Academy certificate.
He is a Wine Jury at Mundus Vini Grand International Wine Awards, Germany, a wine panelist for Wine Of The Month Club, a regular judge in South Africa, tasting on the Michelangelo wine and spirits awards, the Chenin Blanc top 10 Challenge and Platter Awards Five Star panel.
Kumusha in the Zimbabwean Shona language translates to ‘your home’, ‘your roots’ or ‘your origin’.
I believe the best wines are representative of their region. I met Attie Louw from Opstal estate some years ago and it has grown to a relationship where I have been able to work with the fruit from the Breedekloof Valley to create wines that I would not only like to drink myself, but wines that, from my experience as sommelier, are representative of what is leading the way for the style of South African wines. Minimal intervention wine making and natural fermentation is aimed at letting the wine be free to do the talking
of its origin. I am not pretending to be a winemaker, but I do bring a lot of experience from both the hospitality, gastronomy and sommelier industries. Through a collaborative process where I respect the vine, the winemaker and the consumer, I try to build a brand of wines that are not overly serious,
but wines that represent and honour their roots.
THE FLAME LILY
Ripe fruits on the nose. Apple, peach, lemon zest and winter melon which follow through on the palate. Integrated rich textured mouthfeel with a vibrant long finish.
Complements rich white meat & asian inspired dishes.
Grapes: Roussanne, Chenin Blanc, Colombar, & Semillon
Naturally fermented Chenin blanc, Colombar and Semillon was in old French oak barrels for 12 months. The Roussanne was in old French oak Foudre for 12 months. Wine on its gross lees for entire period with MLF completed 100%.
Bright, dark and red fruits dominate the nose. Ripe cherries, plums and mulberries. Fresh on the palate with flavours of pomegranate and strawberry coming through. Subtle tannins giving you a dry and gripping finish.
Cabernet Sauvignon & Cinsault.
Cabernet Sauvignon rested in 5000ℓ big French Oak Cask for 9 months and Cinsault in old French oak barrels (225ℓ) as well as some stainless steel. Naturally fermented.