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I got my start in wine by working in restaurants and learning on the job whilestudying during o hours to learn as much as I could. I spent many years workingat some of Africa’s finest hotels and restaurants including five years at Africa’s toprestaurant, The Test Kitchen. Eventually I was ready for a new beginning. I foundedKumusha in 2017 and make my wines at Opstal Wine Estate under the mentorshipof Attie Louw. I am from Zimbabwe and “Kumusha” in Zimbabwean Shonalanguage translates to “your home, your roots, your origin,” which is veryimportant to me.
We are in the business of evoking emotions and creating everlasting experiencesso having people appreciate and enjoy my wine brings greater reward than moneycan buy. I am inspired by the realization that I have an opportunity to createmeaningful change, and with the growth of my wine brand, create employmentopportunities to make a greater social impact. In addition to Kumusha, I am anexecutive board member of the Black Cellar Club (BLACC), a non-profitorganization that works to support black winemakers and sommeliers across theglobe
KUMUSHA WINES
This highly coveted wine (only 250 cases made) is exactly what
you’ve hoped for. Pretty notes of honeysuckle mingle with unctous
aromas of canned peaches, green melon, and a touch of citrus rind.
On the palate, the wine is plush and waxy but Chenin’s zesty acid
keeps this beauty impeccably balanced. The finish goes on and on
and on. Keep an eye on Kumusha – this is just the beginning.
Aromas of peach, green melon, and citrus rind mix with luscious notes of honeysuckle and a zesty acid
enjoying this Wine supports
KUMUSHA WINES
Aromas of cherries, plums, and mulberries with subtle spice and earth.Flavors of pomegranate and strawberry complement bright acidity.
enjoying this Wine supports