This Chenin is produced from a single hilltop vineyard, which was planted in 1972, in the much esteemed Bottelary ward – it is named for the large prickly pear, also known as a Barbary Fig, growing in the vineyard. 

Grapes were whole bunch pressed and the cloudy juice was transferred to neutral oak barrels without the addition of sulphur, yeast, acid or enzymes. Fermentation took place in barrel, with about 50% going through Malolactic fermentation too. 

A rich nose of lemongrass, cut apple and citrus delights the senses. The palette is leesy, saline and granitic. Wonderful.