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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.

CNN interview feature of Tinashe Nyuamudoka sommelier of Test Kitchen head of wine Zimbabwean sommelier


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.


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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.

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Aromas of melon and passion fruit, fynbos and buchu, with citrus undertones. The Sondagskloof region, which forms part of the Cape South Coast lends a beautiful minerality. The wine also has a real presence on the palate in terms of texture. Should open up nicely – trust the 2nd glass you’ll have of this.


Complements seafood, sushi, pasta, chicken and veal dishes.

Sauvignon blanc

Handpicked early morning. Pressed and the juice racked into settling tanks. Fermentation and maturation on the lees for 6 months in stainless steel. A 10% naturally fermented oak matured component added to final blend before bottling.


This Cabernet Sauvignon shows beautiful red berry fruit flavours. The aim is to produce an attractive nose that lures you in and then over-deliver on the palate where drinkability is key. Classic Cab meets smashable drinkability.

Cabernet Sauvignon


Destemmed into old oak cask open top fermenters. The Cabernet Sauvignon underwent extended maceration in the oak casks for 30 days after which it was pressed and the wine went to 300L old French oak for 12 months. After the 12 month period the wine was bottled and rested in bottle for another 4 months.  

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Zippy and fresh with tropical fruit aromas jumping out of the glass. Notes of melon, passion fruit and guava make this wine absolutely moreish.


Complements seafood, sushi, pasta, chicken and veal dishes.  

Sauvignon blanc


Planted in a mineral rich soils, high in organic matter, the vines are happy and produces fruit that generate smiles and sunshine. Picked in the early hours of the morning and treated reductively to preserve freshness and protect the aromatics from the very start of the process. Spontaneous fermentation and maturation on the lees for 4 months in stainless steel tanks.





Kumusha Wines, Opstal Estate, Slanghoek Valley, Rawsonville, South Africa

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