Mouth-blown and formed by hand in England, without the use of moulds. Due to the extensive work required to make each piece, these decanters are only produced in limited runs of 10, 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.
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.
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 Wine consultant - Arno Maasdorp of the Saltoun Supper Club White wine decanters - photographed by John R Ward.
CLEANING Clean soon after use with warm water. Towel dry and let any remaining water inside drain, by placing upside down, safely in a corner or in the top of a flower vase. For more stubborn deposits, we recommend the use of decanter cleaning balls. More detail about cleaning glass here, care of Daniel Primack.
BOROSILICATE GLASS Borosilicate objects are free blown on a lathe by a lamp worker, at a scientific laboratory glassware maker, who normally blows chemistry apparatus. We believe that we have found the only man in England with the skill to make the 13° 60° 104°. Borosilicate glass is more resistant to thermal shock than other glass. Borosilicate is referred to as 'hard glass' and has a higher melting point (approximately 1650 degrees Celsius) than 'soft glass'. Because pieces are hand made, there is variation between each object and small air bubbles sometimes form, normally in the base - a desirable sign that they are not produced by machine. Because of the incredible difficulty in making a decanter and our exceptional standards, we remove a number of factory seconds from each batch. More about making here.
EXPOSE TO AIR
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."