THE GARLAND 2020 from Simonsig in Koelenhof-Stellenbosch is the most highly rated Cabernet Sauvignon in the 2025 edition of Platter's South African Wine Guide. Five Stars, 97 points on the critics' 100-point scale, tasted ‘blind', the identity of the wine not disclosed during the final round of assessment. This after five-star ratings of the 2015 and 2017 in the guide a few years earlier.
The 2020 is the 10th vintage of The Garland released to date, following the maiden 2008 – the wine wasn't made in 2013, 2016 and 2019. When launched, it was one of the few Stellenbosch Cabs positioned as super-premium, luxury wines from the Cape and the flagship in the Malan family's wine portfolio is establishing a track record of note.
SIMONSIG THE GARLAND 2020
WO Simonsberg-Stellenbosch. Full-bodied dry red wine. 100% Cabernet Sauvignon bought in from a single block planted in 2002 to the east of Simonsig Family Vineyards on decomposed granite soils high up on the slopes of the Simonsberg mountain. Supplementary drip irrigation. Grapes hand-selected in the vineyard. A two-day cold soak before fermentation using cultured Bordeaux yeast, involving gentle pump-overs and aeration, with the temperature kept below 28°C and followed by 21 days on the skins. 20 months in new French oak barrels (225L) with three rackings. Wine tasted daily until the cellarmaster determined it was ready for bottling. Very light filter. Total production: 700 bottles (750ml).
Alc 13.5 | RS 3.6 | TA 5.6 | pH 3.6
Tasting Notes in Platter's Guide: “Layered and generous, cassis, fruitcake and spice among the scents and flavours, yet refined and silky. Feels effortless. Svelte dry tannins from 19 months in new oak” – Fiona McDonald.
Winemakers' Tasting Notes: Dark crimson hue. Opens with aromas of fresh wild berries, blackcurrant and mulberry, interwoven with layers of baking spices like cardamom and cinnamon. A hint of smokiness. On the palate, flavours transition from ripe berries to a warm, spiced undertone. Delicate, finely integrated tannins, providing a refined mouthfeel. Nuanced layers. Finish lingers with a touch of spiciness, earthiness.
Cellaring Potential: The Garland can be enjoyed upon release four to five years after the harvest but will develop for at least a decade and should last for many more years with proper cellaring.
Food Pairing Suggestions: Rich, grilled ribeye steak; braised short ribs; wild mushroom risotto; matured cheeses.
R1700pb ex-cellar.
