2021 Kumusha Sauvignon Blanc Sondagskloof

Kumusha in the Zimbabwean Shona language translates to 'your home', 'your roots' or 'your origins'. Born and raised in Zimbabwe, Tinashe's career in the hospitality industry began as a waiter at the Roundhouse Restaurant in Cape Town, followed by a position as a wine steward 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 took the spotlight as the one to watch. His next career was head sommelier at the famous Oyster Box Hotel in Umhlanga, followed by five years at Africa's best restaurant, The Test Kitchen. It was at this acclaimed fine-dining restaurant where the '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 best hotels and restaurants, respected sommelier Tinashe Nyamudoka was ready for a new beginning. Since moving to Johannesburg, Tinashe - an experienced master blender - is ready to anchor his own wine brand, Kumusha Wines, in the South African market, and beyond.

Tinashe is a wine judge at the Mundus Vini Grand International Wine Awards, Germany, a wine panelist for Wine Of The Month Club, a resident judge in South Africa, tasting at the Michelangelo Awards for Wine and Spirits, the Chenin Blanc top 10 Challenge and is part of the highly select Platter Awards Five Star Panel.

Tinashe met Attie Louw from the Opstal estate a few years ago and it has grown into a relationship where he makes wines from the fruit from the Breedekloof Valley that he would not only like to drink himself, but has put more into it from his incredible sommelier and gastronomic past. Minimal intervention in wine making and natural fermentation aims to allow the wine to "talk" freely

Beautifully structured sauvignon blanc with aromas of passion fruit and citrus fruits. Fermented in stainless steel and aged for 6 months on the lees. For the depth of the wine, 10% is matured in oak barrels. Vegan-friendly! Fermentation and maturation on the lees in steel tanks for 6 months. 10% natural oak-fermented sap was used for bottling.