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Safriel House is a family owned wine house that is founded upon a passion for, and working experience of South African vineyards and wine making.

We would love to share our story with you, so make sure you read about how we came into being, who we are and the story behind our labels.


Award Winner Cabernet Sauvignon 2016 (Other vintages: 2018, 2017)

The winemaker of our Cabernet Sauvignon is not shy for an opinion, his winemaking philosophy is “Every winemaker must have a philosophy of some kind, if we don’t, then we can just as well call ourselves food technicians according to mine." On searching for the best terroir: "Each component adds to the final product - pure, honest, awesome wines."

Wine regions

There is a basis for his opinions. He comes from a long line of farmers and winemakers in the Paarl/Perdeberg region (north of Stellenbosch). He cut his teeth as an assistant at Uva Mira, when the estate won Young Winemaker of the Year. He then moved on to be the lead winemaker at Slaley before achieving the Cape Wine Master Certification and branching out on his own with a passion for finding the perfect combination of grapes and terroir. The seriousness leaves his face and he brightens up when he speaks of his favorite place – his home overlooking the Atlantic Ocean in Pringle Bay, surrounded by a UNESCO World Heritage Site.



The Vineyard and WineSouth African Red Wine

The 2016 vintage was made in very limited quantities. The grapes for the 2016 vintage come primarily from Stellenbosch with a small portion from high quality vineyards further North (in the Paarl appellation) for body. The vines are approximately 12 years old, trained to 5 wire trellising, pruned to cordon with spurs and planted in North West facing vineyards with Oakleaf, granite and Kroonstad soils. Overhead irrigation was used to compensate for the dry summer but yields restricted to 10.25ton/ha. The grapes were harvested on March 7th. The art is in the skillful blending of the various terroirs (wine growing regions) and the winemaker's philosophy is to guide the process by letting the natural elements come through, rather than forcing it. The wine was whole bunch pressed for optimal fruit. The grapes were cold soaked for 2 days and then inoculated with yeast. 12 months of wood aging is through a combination of 35% American and 65% French oak using both newer and older wood (2nd to 5th fill barrels) so as not to overwhelm the wine. Egg white fining and bulk/sterile sheet filtration were performed. Throughout the process, the handling is minimal, to ensure that the natural characteristics of the wine shine through. The final result is a true style of Cabernet Sauvignon with lots of black fruit, mulberry and black berry, together with more structured tannins and an opulent elegant wood finish.
Technical details: ALC - 14.53% Vol; PH - 3.60; RS - 2.9 g/l; TA - 5.6 g/l.





Yair Safriel's thoughts: "This is my 'any occasion' wine. Even people who don't usually drink red wines will enjoy this"






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