Whole bunches from Dandelion's best Chardonnay Vineyard in the heart of the Adelaide Hills were hand picked in late March. In the twilight, their Chardonnay's acid sunrise, being the cool of early evening, then destemmed in small batches without crushing the fruit to fill our press exactly.

The free run juice was then fermented in small stainless steel tank between 11 and 14 degrees Celsius and then finished fermentation in some new and first use French Oak Barriques. The wine has a high level of natural acidity, and although bone dry and alcohol of only 12.5%.

Twilight of the Adelaide Hills Chardonnay was bottled after 9 months with minimal winemaking artifact to capture the essence of the vineyard.