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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.

There Was Magic In My Cellar

Integrity and Sustainability Certified


A modern wine that has all the flavor and won’t weigh you down.

Medium bodied, bewitching aromas and vibrant flavor.

55-65% less carbs than Orin Swift Abstract, Daou Pessimist or Meiomi Pinot Noir.



This wine is our sophisticated and modern interpretation of the great Cape Red Blends from the 1960’s, 1970’s and 1980's which were unique to the culture, terroir, history and tastes of the Cape. Fragrant Cinsault from old bush vines leads the blend with "Grand Cru" terroir Jonkershoek-Stellenbosch Cabernet Sauvignon providing structure. These wines are approachable upon release and have proven themselves capable of ageing incredibly well, highlighting how South Africa can make authentic, classic, and age worthy wines.South African Red Wine

Tasting Notes

Open the bottle, pour the glass and give it a strong swirl. The double wax on the bottle has kept it oxygen free so the wine needs to mix with air to get its full spectrum of flavors. The fragrance is red cherry that will get stronger as the wine sits in the glass, with whiffs of smoke appearing subtly later. When you taste the wine, it is medium bodied but full of flavor and energy. Like a top Pinot Noir from Burgundy. Red cherry fruit that lingers for a long bright aftertaste but that doesn’t weight it down. The finish is vibrant, layered and long. You can finish the bottle easily. Pair it with hamburger, meat balls, any dish with a meat and tomato sauce or an entree style salad.

Winemaking Notes

Grapes are hand-harvested and yields are low at 2.4 tons/acre (6 tons/hectare). Vinification: 25% of the Cinsault was fermented as whole bunches for a fresh fruit flavor. All the destemmed grapes underwent a series of pump overs until dry. Further maceration is allowed before drawing off and light pressing. Malolactic fermentation completed in French oak barrels. Oaking: The Cabernet spent 15 Months in 50% new 300L French oak. The Cinsault was in 500L barrels of which 25% were new. Technical details: ALC - 14.0 % VOL; pH - 3.58; RS - 2.0 g/l; TA - 5.2 g/l

Yair with a bottle of Magic



Yair Safriel's thoughts: "This is the 'go-to' and 'anytime' wine. Don't overthink it"






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