Kumusha Cabernet-Cinsault Red Blend 2024 060526OFFER Aging in tuns and barrels

Aging in tuns and barrels for 10 months

and a concentration that only decades of slow evaporation can produce

and lemon and a spicy finish

harvesting by hand at night under September's full moon and hand-sorting every cluster

Piero has carved his own extraordinary path far from Tuscany—in the wild

Kumusha Cabernet-Cinsault Red Blend 2024 060526OFFER Aging in tuns and barrelsTake 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