A few weeks ago, we were fortunate enough to receive a visit from Tinashe Nyamudoka, proprietor of Kumusha Wines. A native of Zimbabwe, Nyamudoka rose to fame as a highly acclaimed sommelier in South Africa. With a deep knowledge of consumer tastes and keen interest in winemaking styles, he decided to start his own winery in 2017, and the results so far have been quite impressive.
Kumusha (which means “your roots, your origin, your home” in his native Shona language) boasts wines that are interesting and creative without being at all weird or unfriendly. They nod knowingly toward tradition and terroir while keeping an eye on modern trends. Modest, reserved, thoughtful, and cerebral, Nyamudoka works with only sustainable vineyards in Swartland, Slanghoek, Sondagskloof, and the Western Cape. His minimal-intervention, natural-leaning approach is the perfect fit for Paul Marcus Wines, and we are pleased to feature three of his wines at the shop.
2023 Sauvignon Blanc – Western Cape ($17)
Very mellow for a New World sauvignon blanc, this gently tropical and aromatic wine eschews intensity in favor of elegance and refinement. The grapes come from sandstone soils at 300 meters of elevation, and the juice ages for four months on the lees in stainless-steel tanks. It’s a fresh, mineral expression of the grape–think Loire Valley rather than Southern Hemisphere.
2022 Cabernet Sauvignon / Cinsault – Slanghoek ($23)
This blend of 75 percent cabernet and 25 percent cinsault is in some ways an ode to the “traditional” style of South African cabernet–when it was common for winemakers to fill out their cabs with unlabeled amounts of cinsault. As it happens, the cinsault gives this wine a welcome spicy lift, balancing out the luscious purple fruit–the perfect barbecue wine.
2023 Wild Mutupo Chillable Carignan – Slanghoek ($25)
A classic summertime “glou-glou” red, this carignan oozes with vibrant cherries and berries complemented by a mild savory, piquant touch. It’s fermented with 15 percent whole cluster, then aged for six months in stainless steel with an additional four months in large foudre. This one goes down a bit too easily…
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