Kumusha Cabernet Sauvignon-Cinsault, Slanghoek, Breedekloof, Western Cape, South Africa 2024

Kumusha in the Zimbabwean Shona language translates to your home, your roots or your origin. World Renowned Sommelier Tinashe Nyamudoka believes the best wines are representative of their region. Through a collaborative process with respect to the vine, the winemaker, and the consumer, Tinashe is building a brand of wines that represent and honor their roots. Minimal intervention winemaking and natural fermentation is aimed at letting the wine be free to do the talking of its origin. These are wines that Tinashe would not only like to drink himself, but wines that, from his experience as a sommelier, are representative of what is leading the way for the style of South African wines.

• WINEMAKER: Tinashe Nyamudoka 
• FARMING: Sustainable viticulture practices. Vegan-friendly production with no animal-derived fining agents used.
• VARIETY: 75% Cabernet Sauvignon and 25% Cinsault.
• TERROIR: Slanghoek ward within the Breedekloof district, located in the picturesque Slanghoek Valley at elevations around 300 to 400 meters above sea level. The valley is surrounded by the majestic Slanghoek Mountains and positioned between the Du Toitskloof Mountains to the west and southwest. The unique geographic position creates a favorable microclimate influenced by afternoon shadows from the mountains, which shorten hot days and bring considerably colder evenings. The soils vary from sandy loam near river banks to rockier, well-drained mountain soils of sandstone and weathered shale composition that force roots to dig deeper, resulting in lower yields and greater flavor concentration.
• VINIFICATION: Hand-harvested grapes are destemmed into open-top fermenters with the two varieties handled separately. The Cinsault component, including 25% whole bunch, is placed in cement fermenters and spontaneously fermented with indigenous yeasts for 10 days before being pressed and racked to concrete tank. The Cabernet Sauvignon is fermented in old oak casks with an extended maceration period of 30 days, allowing for gentle extraction without over-extracting tannins.
• AGING: After pressing, the Cabernet Sauvignon is returned to old oak casks for eight months. The two components are then blended and rested for one month before bottling. Following bottling, the wine rests for an additional four months before release, allowing the blend to integrate and harmonize.
• TASTING NOTES: A fruit-forward nose with notes of cherries and raspberries. The palate shows lovely fruit intensity with flavors of ripe cherries and plums, complemented by hints of pomegranate and strawberry. The wine displays beautiful red berry fruit character reminiscent of Hute, a typical Zimbabwean fruit also known as waterberry. The structure is approachable with gentle tannins that provide texture without heaviness, creating a classic, easy-drinking style.
• FOOD PAIRINGS: Complements all types of juicy red meat dishes, especially slow-cooked preparations. Excellent with grilled steaks, braised short ribs, lamb tagine, beef stews, game meats, and spicy dishes including Jollof rice, Suya beef with piri piri sauce, and other African-inspired cuisine. The wine's fruit-forward character and gentle tannins make it versatile at the table.