THE STORY OF KUMUSHA
Tinashe Nyamudoka arrived in South Africa in 2008, with no job prospects and no knowledge of wine.
But after a 3 month stint at a bakery, Tinashe was offered an opportunity to work at the Roundhouse restaurant in Cape Town, where he partook in a hospitality and wine program that marked the start of his career as a sommelier. Nyamudoka later worked at the Showroom Restaurant before going to the One & Only Hotel where he worked with well established sommeliers. Nyamudoka has a Bachelor’s Degree in Accounting Science but passion moved him towards all things wine, culminating in his enrolment with the Cape Wine Academy where he attained African Wine and Certificate Wine courses and later, Wines of the World and Wine and Food courses. Nyamudoka is now the head sommelier and beverage manager at The Test Kitchen Restaurant in Cape Town. Today, Tinashe is hailed as one of the most respected sommeliers of the continent, tasting on the Michelangelo wine and spirits awards, the Chenin Blanc top 10 Challenge and Platter Awards Five Star panel. He is a board member of the South African Sommelier Association as well as the BLACC (Black Cellar Club) and has represented Zimbabwe at the World Blind Tasting Championships in 2017 and 2018.
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.
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.
Chenin Blanc, Semillon, Roussanne & Viognier
Chenin blanc, Semillon and Viognier 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.
Kumusha Wines, Opstal Estate, Slanghoek Valley, Rawsonville, South Africa