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.

The Almond Block vineyard which is the source of the Shiraz and Grenache comes from a single block of estate grown certified organic and biodynamic vineyard in Whites Valley, where ironstone rich clay loam sits over limestone. Also certified by Sustainable Winegrowing Australia (SWA) they employ regenerative practices focusing on restoring soil health, increasing biodiversity, and enhancing ecosystem resilience to climate change through reduced chemical reliance, minimising soil disturbance and utilising perennial cover crops for ground cover.

WINE NOTES AND REVIEWS

Watervale Riesling
This classic Clare Riesling was dry grown in the heart of Watervale from 2 small 30yo 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.
2025 The 2025 vintage in Watervale, Clare Valley was shaped by an exceptionally dry and warm growing season, with rainfall around half the long-term average. Low soil moisture, combined with a severe frost event in late September, resulted in significantly reduced yields across the region. A secondary budburst mitigated losses in some sites and produced small crops of highly concentrated fruit. Riesling was harvested early in a compressed vintage window, with warm days and cool nights preserving natural acidity while driving flavour intensity. The resulting wines are highly aromatic and precise.
Fruit was de-stemmed and gently pressed, with free-run juice kept separate from pressings. Fermentation commenced slowly at cool temperatures before proceeding steadily at 12–14 °C over 20 days on full solids to build aromatic detail and texture. The two vineyard parcels and pressings were vinified separately throughout fermentation. A small portion of pressings was blended back prior to bottling to add subtle palate weight and complexity. The wine was retained on lees until final filtration and bottling. Dry, with 1.34g/L RS; 11.5 % Alc/Vol; 6.2 TA; 3.05 pH.
Lifted aromas of lime blossom, lemon zest and rose petal, underpinned by wet stone and chalky minerality. The palate is delicate and precise, with bright lemon-lime acidity and a long, focused finish. Elegant and poised, this is a classic Watervale Riesling with strong ageing potential.

2024 ‘As usual, from two small parcels on classic red clay over limestone, fermented separately and coolly, with some pressings blended back when assembled. This is all about purity of expression, refined and racy, but without austerity. Lemon leaves, green apple, lime pith and a stony minerality. It’s pretty classic stuff, but there’s typically much thought given to texture and acid harmony in this wine, and so too here.’ 93 points, Marcus Ellis, Halliday Wine Companion.

Almond Block Shiraz (certified organic and biodynamic)
2024 97% Shiraz (planted 1996) and 3% Mataro. The lead up to the 2024 vintage progressed with distinct weather changes and challenges. The growing season opened with dry periods and cool nights set against warm daytime temperatures. Spring delivered strong winds during flowering, reducing crop levels. December and January brought significant rainfall before conditions turned notably dry for the remainder of the season.  A heatwave in March, with four consecutive days above 37 degrees Celsius, added further intensity to the season. Despite these trials, the lighter crop allowed for meticulous fruit selection.
Picked on 7 March from a single block of our estate grown, the fruit was fermented with indigenous yeast in an open fermenter. A combination of whole bunches, whole berries, and extended skin contact, building dimension and aromatic lift. It was then gently basket pressed into seasoned French oak puncheons and matured for 12 months. A small addition of approximately 3% estate grown, handpicked Mataro was blended just before bottling. No fining. 14 % Alc/Vol; 5.8 TA; 3.56 pH.
A bright and refreshing expression McLaren Vale Shiraz. Aromas of fresh blackberry and dark cherry are lifted by subtle floral notes and gentle spice, adding aromatic complexity. The palate is buoyant and juicy, with vibrant acidity and fine detail throughout. Soft, supple tannins provide structure, contributing to a long, polished, and distinctly moreish finish.

2023 ‘As usual, from two small parcels on classic red clay over limestone, fermented separately and coolly, with some pressings blended back when assembled. This is all about purity of expression, refined and racy, but without austerity. Lemon leaves, green apple, lime pith and a stony minerality. It’s pretty classic stuff, but there’s typically much thought given to texture and acid harmony in this wine, and so too here.’ 93 points, Marcus Ellis, Halliday Wine Companion.

2021 Grenache
Dry grown Grenache planted 1960 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. Elegant fine perfumed with fine lifted aromatics and very fine soft tannins. Very moreish, these bottles empty quickly.
14 % Alc/Vol; 0.6 g/l RS; 3.59 pH.

A bright and refreshing expression of McLaren Vale Grenache. Light and bright. Loads of red summer berries. Some whole bunch characters shine through, highlighting the perfume and adding complexity. Soft tannins give rise to a lingering finish. Kimberly & James Cooter

‘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.