Cooter & Cooter

Cooter & Cooter is a family business and the logo reflects the connection between the generations of winemakers. The cursive script has been used by various Cooter businesses since 1847.

In 1992 Colin Cooter created Lengs & Cooter with Karel Lengs and in 2012 Colin’s son James established Cooter & Cooter with his wife Kimberly. A winemaker herself, Kimberly began learning her craft under the tutelage of her father, veteran McLaren Vale winemaker Walter Clappis. Walter is best known for his much celebrated time running Ingoldby Wines and more recently, The Hedonist Wines.

In 2005 James and Kimberly spent a year working in California’s Sonoma Valley then, invigorated by their experience, they returned to Australia to continue making wine at The Hedonist. Finally in 2012, now with over 20 vintages between them, they purchased their own vineyard at Whites Valley near Willunga in McLaren Vale. The vineyard, with views to the coast just a few kilometres away, features Grenache vines planted in the 1950s, along with Shiraz and Cabernet Sauvignon vines planted in 1996.

WINE NOTES AND REVIEWS

2023 Watervale Riesling
This classic Clare Riesling was dry grown in the heart of Watervale from 2 small 26yo vineyards on red terra rossa soil over limestone. Dry grown, hand pruned and hand-picked. Vertical shoot positioning (VSP) trellising is utilised, where vines are trained upward in a narrow, vertical position leaving the fruiting zone below, assisting in even ripening and providing shade for the ripening fruit. The classic Watervale soil – red loam over limestone allows the soil to retain moisture.
The fruit is de-stemmed and crushed then gently pressed. The free-run juice is kept separate from the pressings. The free-run juice is chilled and settled before being racked off solids. The ferment was maintained at approximately 16 degrees for 14 days. A small portion of pressings was then blended back in prior to bottling, adding subtle texture and interest.
2023 was yet another exceptional vintage in Clare Valley – South Australia, in general. Milder weather conditions throughout the growing season provided the ideal environment for fruit set and even ripening. 12 % Alc/Vol; 1.29 g/l RS; 3.05 pH; 7.5 g/l TA.

‘From two small parcels off typical red clay over limestone soils. A classic cool ferment with pressings kept separate, a portion blended back when assembled. The excellent vintage is on show here, with the purity of lime and green apple driving but with no austerity, apple blossom and jasmine perfuming. Fruit intensity and a sense of matter lend texture, yielding a welcome mid-palate flex, while a faint pithiness adds interest to the pristine natural acid line. Drink 2023-2035.’ 93 points and Red Star for Value, Marcus Ellis, Halliday Wine Companion, May 2024.

2022 Shiraz
97% Shiraz (planted 1996) and 3% Grenache (planted 1945). Hand-picked in mid-late February and fermented with indigenous yeast in open top fermenters, with 12% whole bunch. The Shiraz spent a total of 14 days on skins. While the Grenache (3%) spent 11 days on skins, naturally beginning fermentation on day 3. Pressed together into seasoned puncheons. Matured in 100% 4-year-old French oak for 8 months. Blended just prior to bottling. No fining.
14 % Alc/Vol; 0.8 g/l RS; 3.61 pH.

‘There’s 4% grenache in this estate-grown shiraz, with 12% whole bunches; matured in seasoned puncheons for 12 months. This is juicy, expressive and vibrant, with fresh summer berries, redcurrants and some darker cherry notes. It has an open, unbridled feel without being too loose with it, chalky tannins adding refinement. It’s tasty and slurpable, but with enough edge to skirt frivolity – a keenly pitched all-rounder.’ 91 points and Red Star for Value, Marcus Ellis, Halliday Wine Companion, February 2024.

2020 Grenache
Dry grown Grenache grown in Whites Valley in McLaren Vale, hand-picked, de-stemmed and wild fermented in open fermenters for 11 days. Approximately 20% underwent whole bunch fermentation. Carefully selected seasoned French oak was used to mature and integrate for 10 months. Bottled unfiltered and unfined.
14 % Alc/Vol; 0.6 g/l RS; 3.59 pH.

‘Dry grown on the proprietary Whites Valley vineyard. Hand picked, wild fermented with circa 20% bunches and matured in seasoned oak for 9 months. Of the zeitgeist. Blood plum, orange zest, kirsch and a reductive belt of violet. Acidity, soused in turmeric, tamarind, clove and white pepper, finds an easygoing confluence with spindly tannins. Imminently approachable.’ 92 points, Ned Goodwin MW, Halliday Wine Companion, August 2021.

2021 Grenache - due 2024
Dry grown Grenache grown in Whites Valley in McLaren Vale, hand-picked, de-stemmed and wild fermented in open fermenters for 11 days. Approximately 20% underwent whole bunch fermentation. Carefully selected seasoned French oak was used to mature and integrate for 10 months. Bottled unfiltered and unfined.
14 % Alc/Vol; 0.6 g/l RS; 3.59 pH.

‘A brooding, nicely weighted grenache, without being heavy or overly sweet of fruit. Root spice, campfire, damson plums, saucisson and morello cherries. More Rhone (France) than Gredos (Spain). A sluice of whole-bunch mezcal and clove skates along an edgy tannic rail, toning and evincing but a tad of authority to a real pleasure dome. Drink or hold. Screw cap.’ 93 points, Ned Goodwin MW, JS Wine Ratings, April 2023.

2018 Pinot Noir - sold out (none produced in 2019 + 2020)
Made from a blend of 2 vineyards in the Adelaide Hills. All clones were kept separate until final blending. Hand-picked, 20% whole bunch fermentation after two days cold soaking. One parcel from Kuipto on the southern edge of the Adelaide Hills was picked earlier and made with about 20% whole bunch and the second parcel was from an exceptional vineyard in Picadilly picked later with a riper fruit profile and was made in 2 batches. Fermented in half tonne nally bins with twice daily plunging. Time on skins ranged from 10-15 days. Each batch was pressed
straight to barrel - 100% seasoned (4-year-old) French oak for 7 months. No additions until a small hit of sulphur post MLF. Light and bright. Raspberries and cherries dominate, while earthy,
forest floor characters linger in the distance. A fresh and supple palate follows. The whole bunch component highlights the perfume, adds complexity and enhances chocolatey tannins.
Enjoy at room temperature or with a little chill knocked into it.

’80% Piccadilly/20% Kuitpo fruit, hand-picked and fermented with 20% whole-clusters for 10-15 days on skins before being pressed directly to French wood for seven-months. Sulphur was added judiciously only after malic conversion. So what? So, sandalwood, five-spice, root beer and bing cherry flavours roll around the mouth effortlessly. This is a pulpy, joyous wine with a gentle bunchy growl. Best drunk young without a care in the world!’ 92 points, Halliday Wine Companion, August 2019.