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
2017 Watervale Riesling
This classic Clare Riesling was dry grown in the heart of Watervale on red terra rossa soil over limestone.
'Quartz-green. Ripe lemon, wet stone and talc morphing into custard apple with yeasty complexity. There's both generosity of flavour and saline texture, and a citric acidity on the finish maintaining the line and length of the wine. Clare all over, and very good value. Drink to 2024.' 94 points, David Bicknell, WineCompanion.com.au, January 2018.
“Sourced from 72yo vines from Whites Valley, this captures the best of Australian wine: irreverent sophistication. Dry-grown and wild-fermented, with a 20% dollop of whole cluster for tonal rasp and an element of savour. Kirsch, sandalwood, dried herb and Turkish delight flavours. I would rather drink this over many an Aussie pinot with all that hangs on a hook in Chinatown.” 95 points, Ned Goodwin, WineCompanion.com.au, August 2019
Grown with minimal inputs on our Whites Valley vineyard, McLaren Vale. After a wet winter and dry spring things started moving quickly in McLaren Vale. Calm and smooth ripening prevailed after the fortunate relenting heat in January. The end of January brought with it rain, which helped to balance out the berry development and thus retaining the natural acidity. Disease pressure was low due to cool evenings and the strong sea breeze. Quality is exceptional – the Shiraz is a real standout variety from this vintage, exhibiting an abundance of vibrant red fruits.
The Shiraz was harvested on the 14th February, then de-stemmed and fermented in open top fermenters for 14 days. The Grenache was picked on 27th March and kept separate until final blending took place prior to bottling. A bright and refreshing expression of McLaren Vale Shiraz. Buoyant, yet juicy. Soft tannins give rise to a long, moreish finish.
“Includes 5% 72yo grenache, naturally fermented for 16 and 14 days respectively, before a transfer to older French wood for eight-months. This is bouncy, pulpy and a pleasure to drink, especially if slightly chilled (15 degrees C). Raspberry bonbon, Christmas cake spice and wood smoke unfurl from a gentle reductive clench. Some smoked meat, but mostly streams of blue to dark fruit flavours. Hedonistic effortlessness.” 93 points, Ned Goodwin, WineCompanion.com.au, August 2019
2018 Pinot Noir
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, Ned Goodwin, WineCompanion.com.au, August 2019
2018 Watervale Riesling
Sourced from two tiny parcels in prime Riesling country, with its signature red dirt over limestone. Hand-picked in the cool of the night to help ensure a slow start to fermentation. De-stemmed, then gently pressed, keeping the pressings separate. A cool ferment of 12 degrees was maintained over 16 days. The two vineyard batches were kept separate until final blending
took place. Left on lees until final filtration prior to bottling. Zestful, yet fine, epitomising what dry Watervale Riesling’s all about. Freshly squeezed key lime and lemon rind with a hint
of rose petal perfume. Picked early to retain loads of natural, crunchy acid.
“The viticulture infers serious intent: dry-grown, minimal interplay. This was cold-settled sans intervention and fermented on a good whack of solids for textural interplay. Quince, grapefruit pulp and anise flavours skirt along rails of fine-boned acidity. Juicy. Far from grating. This is a hand well played across a dry deck.” 94 points, Ned Goodwin, WineCompanion.com.au, August 2019