Description
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 are aimed at letting the wine be free to do the talking of its origin. This rosé is made mostly from Cinsault (with the addition of a bit of Colombard), which saw a couple hours of skin contact at pressing before extended cold settling and cold fermentation. After fermentation, the wine rested on the lees for 2.5 months prior to bottling. The result is totally refreshing: crisp watermelon and white cranberry flavors with a kiss of breezy sea salt.
