Kumusha Cabernet-Cinsault Red Blend 2024 CRV10 The rum influence adds tropical

The rum influence adds tropical sweetness and toffee that plays beautifully against Lagavulin's signature peat smoke and maritime brine

The Jabalí agaves takes an incredible 16 to 18 years to mature and start harvesting it

Warm spice notes of cinnamon

From the Winery: A blend of 195 wines from 12 different years

These carefully selected bergamots result in a liqueur with exceptional sweet and tart flavors complemented by a luxurious mouthfeel and an elegant lingering finish

Kumusha Cabernet-Cinsault Red Blend 2024 CRV10 The rum influence adds tropicalTake 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