We tasted this wine for the first time today at Cape
Wine, the wine exposition which is held by WOSA at the CTICC every three years .
We learned from Tinashe that the two wines in the blend were made by Attie Louw
on the farm Opstal in the Breedekoof Valley and then blended by Tinashe. He
wanted a blend that would go with food and we think that he has achieved this very
well
It is available on the wine list at the Test Kitchen where Tinashe is the Sommelier, as well as on the menu at the Pot Luck Club and The Shortmarket Club, all restaurants owned by Chef Luke Dale Roberts. Don’t despair, it is also for sale at Wine Concepts and other specialist wine merchants in Cape Town
Tinashe is Zimbabwean and this wine, he says, “is produced in SA by a Zimbabwean who is advocating (for an) African wine language”. The name means “My Home” in chiShona, his home language, and the label is an apt illustration
The wine is a blend of 50% Cabernet Sauvignon and 50% Cinsault. Very elegant on the nose, it is perfumed with violets and incense wood, with a little rose geranium. Soft, sweet, smooth but with intense berry fruit on the palate, with nice soft chalky tannins, it ends with gentle blonde oak notes. This is a great wine for red meat and game and would also be able to support some spicy seafood dishes
© John & Lynne Ford, Adamastor & Bacchus 2018
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