Whole bunches from our best Chardonnay Vineyard in the heart of the Adelaide Hills were hand-picked in the 2nd week of March, in the twilight, our 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 a 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 an alcohol of only 12.5%. This 14th vintage of Twilight of the Adelaide Hills Chardonnay was bottled after 9 months with minimal winemaking artifact to capture the essence and purity of the vineyard.