13Â° 60Â° 104Â° Wine Decanter
RedDot design award winner 2012
Mouth-blown and formed by hand in the UK, without the use of molds. Due to the extensive work required to make each piece, decanters are only produced in limited runs of 20, four times per year.
Why 13Â° 60Â° 104Â°? 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 â€“ 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.
The 13Â° 60Â° 104Â° encourages oxygen into the wine with every turn as the liquid moves and the wine’s potential flavours can emerge.
The man behind the Saltoun Supper Club Arno Maasdorp, appreciates the three concave bases. They remind him of the deep punts at the bottom of an expensive bottle of wine. Arno knows that the correct way to hold a bottle of wine is by the bowl (not the neck). He finds that he can hold the large bowled 13Â° 60Â° 104Â° decanter in this way – the thumb sits inside the punt.
Arno suggested small adjustments to the scale and now the three angles represent standard wine measures.
13Â° 60Â° 104Â° Magnum, 200mm: The upright position measures a magnum, the middle position holds a single bottle of wine and in the downward position, it needs a refill. 13Â° 60Â° 104Â° 0.75 litre, 170mm: The upright position measures a standard bottle, the middle position holds a Demi (‘half’ in French) and the decanter in the downward position needs a refill.
â€œThatâ€™s very goodâ€, offers the understated designer. â€œItâ€™s bloody genius, thatâ€™s what it isâ€, corrects Arno.
Sometimes when decanting an expensive bottle of wine, sediment can enter the decanter. In this case the decanterâ€™s back and forth pouring movement can be minimised so that the sediment is not disturbed.
Featured in Nowness, Damn magazine and the Independent.
|Manufacturer||Mouth-blown and formed by hand|
Head designer Jim Rokos explores the physical properties of materials to generate aesthetic intriguing concepts. Rokos creates products of exceptional quality made without compromise at any stage of the process from design to manufacture. Rokos won the prestigious 2012 Reddot award for the 13° 60° 104° Wine Decanter.