Clear edition numbers 96 to 106 are available.
Decanters are mouthblown in Slovenia without using a mould. They are produced in batches of twenty, less than once a year. Each piece is engraved in Mayfair, London, with a unique serial number and comes with a certificate of origin (please email us to specify how the owner's name will be written). The decanter is protected by wood chips and shipped in a wooden wine box. To personalise, please see our engraving service here.
Some say that in the upright position at 13 degrees, the decanter starts the evening sober. As the night progresses, at 60 degrees, it is a bit tipsy. Later on the downward position at 104 degrees suggests that the decanter is ready for refilling.
Designed to be practical, compact and lightweight, the 75 centilitre decanter fits the hand easily; for a larger format please see the magnum.White wine decanters photographed by John R Ward.
As wine ages, it changes and gains complexity. However the full potential of its flavour is not always experienced.
Wine flavour develops most rapidly when the cork is removed and air makes contact with its surface. However, sadly, the rate of drinking often exceeds the rate of flavour transformation and the bottle finds itself empty before the wine has reached its peak. Happily, decanting increases the contact of air to the wine, which gives it a fighting chance against the enthusiastic drinker of reaching its full potential. It is desirable to pour wine into the decanter so that the it runs down the inside of the neck (rather than falling directly down the middle without contacting the glass). Using this method, when the wine reaches the spot where the body of the decanter meets the neck, it flows across the decanter wall in a thin sheet exposing the entire liquid to air allowing 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.