Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $113.48Original ZAR 1,865.00≈ €100.98 · £85.30 | www.simonsig.co.za ↗ |
2022 Technical Specifications
Alcohol 13.86%
Residual Sugar 3.3 g/L
pH 3.38
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Classification Wine of Origin Simonsberg-Stellenbosch
Region Stellenbosch
Maceration 18 days
Oak Aging 20 months
Oak Types French
Vegan Yes
Vegetarian Yes
Serving Temperature 16-18°C · 61-64°F
Production Details In 2021, ample winter rainfall and optimal soil moisture set the stage for the vines. A late, extended winter and cool conditions during spring and early summer delayed the season. Precise vineyard management, including monitoring rainfall, prevented fungal diseases. The promising harvest emerged with abundant flowering bunches, and the cool December and January weather supported gradual ripening and flavour concentration. Warm, dry conditions from late January to February accelerated ripening, resulting in smaller bunches with intensified flavours. Rigorous hand-sorting of the grapes was done in the vineyard and again after destemming to ensure that only the very best quality grapes were used. A two-day pre-fermentation cold soak was followed by inoculation with cultured Bordeaux yeast. Extraction was achieved through gentle pump-overs and careful aeration during fermentation. The temperature was allowed to increase gradually, peaking at 28° Celsius. Once fermentation was complete, maceration on the skins continued for a total of 18 days before pressing. The wine was tasted daily to monitor the evolution of tannins and fruit. Malolactic fermentation and maturation in new French oak barriques from selected coopers lasted 20 months. Regular rackings were carried out to aerate the wine and harmonize the tannins. When the time was just right, as determined by the winemaker, The Garland was prepared for bottling.
Tasting Notes
Nose: ripe dark cherry, blackberry, oyster shell minerality, cured meat, graphite shavings, cigar box, cocoa
Palate: dark fruit, fine powdery tannins, weight, depth, balance, freshness, savoury spice, dark chocolate
Food Pairing lamb, ribeye steak, venison, mushroom dishes
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3.1 g/L
pH 3.45
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Deep and well drained, Decomposed granite soils
Vine Age planted 2002
Maceration 19 days
Oak Aging 20 months
Oak Types French
Barrel Size barriques
Vegan Yes
Vegetarian Yes
Production Details Rigorous hand sorting of the grapes was done in the vineyard and after destemming to ensure only the very best quality grapes are used. Two days of pre-fermentation cold soak was followed by inoculation with cultured Bordeaux yeast. Extraction was done by gentle pump-overs and careful aerations during fermentation. The temperature was allowed to increase gradually to peak at 28° Celsius. Once the fermentation completed, maceration on the skins extended for a total of 19 days before pressing. The wine was tasted daily to monitor the evolution of the tannins and fruit. Maturation in new French oak barriques from selected coopers lasted 20 months. Regular rackings were done to aerate the wine and harmonise the tannins. Just when the time was right, as determined by the winemaker, The Garland was prepared for bottling.
Tasting Notes
Nose: crushed black berries, crushed red berries, chalky, tilled earth, graphite, dried Proteas, herbs, cedar, sweet wood spice
Palate: sweet juicy plums, violets, cinnamon, nutmeg, vanilla, sweet berry compote, fresh fine-grained tannins
Food Pairing flame-grilled mature rump steak, herb stuffed mushrooms, hearty tomato pasta, stews
2020 Technical Specifications
Alcohol 13.55%
Residual Sugar 3.6 g/L
pH 3.59
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Deep, Well-drained decomposed granite soils
Grapes Picked March 18, 2020
Maceration 21 days
Oak Aging 20 months
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details The Garland is crafted with meticulous care, starting with hand-selection of the finest grapes from a single vineyard site situated high up on the slopes of the Simonsberg to ensure only the finest quality grapes are used. After a two-day cold soak, fermentation begins with cultured Bordeaux yeast, and gentle pump-overs and aeration ensure smooth extraction. The wine ferments at a controlled temperature, peaking at 28°C, before undergoing 21 days of maceration on the skins. It matures for 20 months in new French oak barriques, with three racking's to fine-tune tannin integration. Tasted daily, the wine is carefully monitored until the winemaker determines it's ready for bottling, ensuring a Cabernet Sauvignon of exceptional depth and balance.
Tasting Notes
Nose: fresh wild berries, blackcurrant, mulberry, cardamom, cinnamon, cigar box, smokiness
Palate: ripe berries, spiced undertone, delicate finely integrated tannins, elegant finish, earthiness
Food Pairing grilled ribeye steak, braised short ribs, wild mushroom risotto, aged cheeses
2018 Technical Specifications
Alcohol 13.98%
Residual Sugar 3.3 g/L
pH 3.67
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window accessible to enjoy now, after five years, especially with food, but another 3 to 5 years in the bottle will be greatly rewarded
Region Stellenbosch
Grapes Picked March 26, 2018
Maceration 24 days
Oak Aging 19 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details Rigorous hand selection of the grapes is done in the vineyard to ensure only the very best quality grapes are used. Two days of pre-fermentation cold soak is followed by inoculation with cultured Bordeaux yeast. Extraction is done by gentle pump-overs and careful aerations during fermentation. The temperature is allowed to increase gradually to peak at 28° Celsius. Once the fermentation is completed, maceration on the skins extends for a total of 24 days before pressing. The wine is tasted daily to monitor the evolution of the tannins and fruit. Maturation in new French oak barriques from selected coopers lasts 19 months. Regular rackings are done to aerate the wine and harmonise the tannins. Only time will tell when the winemaker is satisfied The Garland is ready for bottling.
Tasting Notes
Nose: crushed black berries, crushed red berries, chalky, tilled earth, graphite, dried Proteas, herbs, cedar, sweet wood spice
Palate: sweet juicy plums, violets, cinnamon, nutmeg, vanilla, sweet berry compote, fresh fine-grained tannins
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 3 g/L
pH 3.67
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 15 to 20 years
Region Stellenbosch
Soil Deep red hued weathered granite soils
Elevation 400.0 meters
Grapes Picked March 11, 2015
Brix at Harvest 26.0°
Maceration 29 days
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Production Details The yield was limited by green harvesting to one bunch per shoot. The grapes were hand-picked and meticulously hand sorted, before a cold soak was allowed for two days to enhance the berry fruit aromas. The fermentation was started by inoculation with a Bordeaux yeast culture to give a slow, even fermentation which peaked at 28°Celsius. Pump overs were done together with aerations to extract the maximum colour and fruit, and after fermentation, the maceration on skins lasted a total of 29 days. The free run wine was racked into a selection of the best tight grain new French oak for a total of 24 months. During the maturation the wine was racked every few months to soften the tannins and help with the integration of the fruit, tannin and oak.
Tasting Notes
Nose: black berry fruit, potpourri, graphite pencil shavings, spicy cedar wood
Palate: fresh brambly fruit, black cherry, violets, rounded tannins
Critics Ratings Greg Sherwood MW: 93
Greg Sherwood MW93
Producer Information
Website
Address
Kromme Rhee Road, Stellenbosch District, Koelenhof, 7605
Phone
+27 (0)21 888 4940
Email
Owner
Malan Family (3rd generation)