Kumusha Cabernet-Cinsault Red Blend 2024 NO20230830 Slightly reductive and toasty with

Slightly reductive and toasty with tons of bright

The 100% destemmed fruit underwent a brief cool maceration—just 3-5 days—preserving the wine's delicate freshness and aromatic clarity

000 bottles of Champagne each year in Anselme Selosse’s cellar in Avize

When a fire struck St

Kumusha Cabernet-Cinsault Red Blend 2024 NO20230830 Slightly reductive and toasty withTake Cabernet's backbone, then hand it a Cinsault chaperone to loosen it up. Three quarters Cabernet Sauvignon fermented in old oak, one quarter Cinsault fermented in cement, blended after eight months and bottled without fuss. Tinashe Nyamudoka the Zimbabwe born sommelier who traded the dining room for the cellar sources from South Africa's Western Cape and keeps his hands mostly out of the process. The result is lighter and juicier than a Cabernet