Half-litre or Jennie size: 500 ml, holds ⅔ standard bottle or 3 glasses of wine. This decanter is for a wine bottle between a half and full-sized bottle. This format is primarily used for Tokaji from Hungary, Sauternes and several other types of sweet wines. It is a fun size and is still small enough that you don’t need to preserve leftovers.
Mouth-blown and formed by hand, without the use of moulds. Due to the extensive work required to make each piece, these decanters are only produced in limited runs of 20, no more than two times per year. Each piece is hand engraved with its unique production number and accompanied by a Certificate of Origin (please email us to tell us how you would like the owner's name to appear on the certificate). Decanters are protected with wood-shavings and are delivered in a wooden wine-box.
Why 13° 60° 104°? The three possible angles at which the decanter can sit.
Some say that 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.
Featured in Nowness, The Sunday Times Style Magazine, Damn magazine and the Independent.OHIM Design Registration number: 002148510-0001
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. It is good to pour the wine so that it runs down the inside edge of the neck, rather than straight down the middle, into the bottle: this way, as the wine reaches the body of the decanter, it runs down the inside wall in a thin sheet which exposes all of the liquid to air causing it to aerate beautifully.
"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.