Kumusha Wines Rose 2022

Profile & Story

Kumusha is the project of sommelier Tinashe Nyamudoka; in Shona, 'kumusha' translates to 'your home', 'your roots' or 'your origin'. Born and raised in Zimbabwe, Tinashe began his hospitality career as a waiter at the Roundhouse in Cape Town, then wine steward and sommelier at Nobu (One&Only Cape Town), won the Reaching for Young Stars Best Wine Steward Award in 2013, became head sommelier at the Oyster Box Hotel and then spent five years at The Test Kitchen, where he won the Eat Out Wine Service Award in 2016. 'For Black Africans, wine is not historically part of our culture. I wanted to create a wine to help change that.' He started Kumusha in 2017 with the help of Attie Louw, winemaker at Opstal, beginning with 1,200 cases of a Chenin-Semillon blend that sold out in under three months; he is an executive board member of the Black Cellar Club (BLACC) and was part of TeamZIM at the World Blind Wine Tasting Championships. The rose: certified sustainable, 100% Cinsault, sourced from a vineyard on sandstone and clay soils (weathered shale on clay) at 300-400 metres in the Breedekloof/Slanghoek area. A couple of hours of skin contact in the press, then extended cold settling and cold fermentation; after fermentation the wine spent 2.5 months on the lees before bottling.