Mouth-blown and formed by hand in England, without the use of moulds. Due to the extensive work required to make each piece, these luxury decanters are only produced in limited runs of 20, no more than four times per year. Each piece is numbered by hand with its unique production number and accompanied by a certificate of origin.
Why 13° 60° 104°? The three possible angles at which the decanter can sit.
At 13 degrees, the decanter begins the evening sober. As drinking progresses, at 60 degrees the decanter is a little tipsy. By the end of the evening, it sits at a drunken 104 degrees.
Wine evolves with age – constantly changing, gaining complexity. But its full range is rarely experienced.
Wine changes most once the cork is out, once air touches the liquid. The flavour transforms. But all too often the bottle is empty before the wine reaches its peak, because the rate at which the wine is drunk is greater than that of the transforming flavours.
"A genuinely pioneering product. This has, rather amusingly, turned decanting design on its head – or, to be precise, its side... Moreover, moving the decanter into each position increases the wine’s exposure to oxygen, thereby bringing out the flavours and aromas at a faster rate."
John Stimpfig - contributing editor at the Financial Times’ 'How to Spend It' & editorial content director of Decanter Magazine.
"Decanting is so important to let wine breathe. We have never seen such a practical yet creative solution to wine presentation and decanting."
Daniel Primack - Winerackd, London.
OHIM Design Registration number: 002148510-0001
USA Design Patent number: US D727,670 S
China Design Patent number: ZL 2013 3 0120618.8
Hong Kong Design Registration Number: 1200863.3
White wine decanters - photographed by John R Ward.