Kumusha The Flame Lily
Born and raised in Zimbabwe, Tinashe’s career in hospitality began as a waiter at the Roundhouse Restaurant in Cape Town, followed by a wine steward position 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 was in the spotlight as the one to watch. His next career role was head sommelier at the famed Oyster Box Hotel in Umhlanga, followed by five years at Africa’s top restaurant, The Test Kitchen. It was at this acclaimed fine-dining restaurant where the affable ‘wine whisperer’ won the Eat Out Wine Service Award in 2016.
Kumusha in the Zimbabwean Shona language translates to ‘your
home’, ‘your roots’ or ‘your origin’.
I believe the best wines are representative of their region. I met Attie Louw from Opstal estate some years ago and it has grown to a relationship where I have been able to work with the fruit from the Breedekloof Valley to create wines that I would not only like to drink myself, but wines that, from my experience as sommelier, are representative of what is leading the way for the style of South African wines. Minimal intervention wine making and natural fermentation is aimed at letting the wine be free to do the talking of its origin. I am not pretending to be a winemaker, but I do bring a lot of experience from both the hospitality, gastronomy and sommelier industries. Through a collaborative process where I respect the vine, the winemaker and the consumer, I try to build a brand of wines that are not overly serious, but wines that represent and honour their roots.