Sommelier Tinashe Nyamudoka with wine-making couple Elizma and Ferdi Visser.

South Africa, Breede Valley, 14 October 2021; BOSJES FARM, globally recognised thanks to its iconic chapel – the KAPEL – designed by London based South African architect Coetzee Steyn has announced an exciting collaboration with winemaker, sommelier and entrepreneur Tinashe Nyamudoka.

Hailing from Zimbabwe, Tinashe began his hospitality career at The Roundhouse Restaurant in Camps Bay, Cape Town before furthering his sommelier career at several iconic hotels and restaurants across South Africa including The Oyster Box in Umhlanga, Nobu at One&Only Cape Town and the multi award winning The Test Kitchen.

Only the second winemaker to be involved with BOSJES Farm since it opened to the public in 2017, Tinashe is stepping into the shoes of South African wine industry icon, the late Allan Mullins, wine blender of BOSJES’ maiden range. “Allan was a legend, someone whom I knew relatively well, having judged a number of wine competitions alongside him. Taking on a project to which Allan was so dedicated is an honour and I have big shoes to fill. He was someone I looked up to, who taught me so much.”  

Chef Nicholas Oosthuizen collaborating with Tinashe Nyamudoka.

The 2021 BOSJES wine range includes a Merlot and a Chardonnay Reserve, Sauvignon Blanc, Riesling, Cinsault Rosé, and a red and white Blend. The Riesling 2021 with floral notes of jasmine, green apples and lime has a lively acidity coupled with ginger and citrus blossom, with an off-dry finish. The Cinsault Rosé 2021 presents with aromas of bright red fruit with cherry and  strawberry flavours showing off. Notes of subtle floral and dry spice adding character.  A vibrant and harmonious wine best enjoyed with a meal to reveal all of its expressions. Tinashe describes the Sauvignon Blanc 2021 zippy and fresh with tropical fruit aromas jumping out of the glass. Notes of melon, passion fruit and guava make this wine absolutely moreish. On the Merlot Reserve there are plums, red cherries and bay leaf on the nose. “It’s supple  on the palate with hints of red currants and mint chocolate with a dry lingering finish,” says Tinashe while the Chardonnay Reserve is seductive, with a nose of pineapple, ripe pear and lime peel, rich and well round on the palate with notes of lemon cream to giving a delicious finish.” The Chenin blanc and Colombar with a dash of  Muscat white blend and a red blend of Shiraz and Grenache.

The BOSJES wines are influenced by the diverse Breedekloof terroir where vineyards thrive in shale, schist and sandstone soils and where ripening grapes gain extra dimension and complexity, characteristics Tinashe has harnessed beautifully. His brief was to create intriguing blends that would reflect the brand’s commitment to exceptional quality and accessibility. Says BOSJES General Manager Carlen Vorster, “We have known for a while that Tinashe has a soft spot for the Breede Valley and because of that and his background in wine, we knew he’d be the best person to approach. It is important to us to create a platform for local producers and share the excellent quality of wines that can be found in the Breedekloof.”

Explaining his creative process, Tinashe shares how he connected with different producers in the area to better understand their style, approach and delivery. “Over the past five years I’ve visited the Breede Valley often and I have grown to love it for so many reasons – the people, their warmth and generosity, and of course the high quality fruit. The region is an untapped gem.”

BOSJES is a working farm that produces proteas and olives, with a layered hospitality offering that makes it a destination unto itself. “It’s a beautiful place to visit in the Cape winelands be it for a picturesque moment at the Kapel or to enjoy a great meal after the drive out from the city. As before, the new wines complement the current range and pair very well with dishes created by the BOSJES Chefs for each eatery.

“When people visit BOSJES they’ll get to taste and enjoy what this valley can produce and take it to the world.  I’m delighted with what we have achieved,” concludes Tinashe.