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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.


Cabernet Sauvignon 2017 (Other vintages: 2018, 2016)

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

Overview: 2017 was a dry vintage in Stellenbosch with concentrated flavors. This is a lovely, elegant red with ripe, red fruits and an easy-going texture. It's not a light wine although all too easy to drink. Best with good food but fine for a party. The wine comes from old vineyards, mostly fermented with its natural (not commercial) yeast and aged in French oak. It’s medium to full bodied, easy, fruity and supple enough to drink quite young but will improve with age.

In Detail... The grapes for the 2017 vintage come from a single 200-year-old farm in the Stellenbosch Kloof region of Stellenbosch. Vineyards in this part of Stellenbosch are close to Cape Town and are almost equidistant to the cool winds of the Atlantic Ocean to the West and False Bay to the South. The vines are 28 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 drip irrigation was used to compensate for the dry summer but yields strenuously restricted to 8 ton/ha. Fermentation was started with the grapes natural yeast from 24 balling down to 10 balling and then inoculated to ensure 100% fermentation and to keep the wine healthy. 12 months of wood aging in French oak from Alliers and Nevers ensued using older wood (2nd to 5th fill barrels) so as not to overwhelm the wine. In keeping with the natural approach, the wine is not fined and only filtered through a sheet filter into the bottle. The winemaker's philosophy is to guide the process, rather than forcing it and therefore, 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 red berries and black berry, together with more structured tannins and a balanced elegant wood finish.
Technical details: ALC - 13.54% Vol; PH - 3.59; RS - 1.5 g/l; TA - 6.5 g/l.

Wine Spectator - 89 points (December 2019 edition).
Sommeliers Choice Awards - 20 Wines to Serve On Thanksgiving.





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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