Coravin demo

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Dennis Borczon
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#1 Post by Dennis Borczon » June 7th, 2013, 8:03 am

Up on eRobertparker, Coravin demo about the new device that allows single pours of wine, without opening the bottle This is frigging amazing. It will allow drinking a bottle of wine over weeks, months, possibly even years! with degrading the taste of the wine. If it performs as suggested by Parker, this will be a great boon to everyone who loves to drink aged wines. I admit it, even in the jaded world of wine collecting and drinking, this device is the real deal. Pre ordered two units for later this summer. Imagine tasting a wine before pulling a cork to see if there is TCA!!! Amazing champagne.gif [cheers.gif]

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#2 Post by k s h i n » June 7th, 2013, 8:36 am

I also watched the demo. It is great but it will be an issue, ie a bit of engineering and someone can drink a bottle of La Tache and refill.
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#3 Post by Dennis Borczon » June 7th, 2013, 9:07 am

Yes, but imagine the problem this will create for wine counterfeit! Suppose you want to fake that pre-atomic era bottle of Mouton. This device could be used to extract a small sample for testing and voila! No radioactive residue, and the wine is proved at least to be from an earlier era.

I think that the trouble to re-fill empties through a cork will be offset by the ability to sample a bottle, pre-sale, without damaging the rest of the wine. Also creates the option to do chemical analysis of the wine with minimal loss of volume.

Among other things, imagine...

Less overall drinking, as now you don't need to think of "emptying out the last of the bottle."

A revival of the cork industry, at least indirectly. This is a device you cannot use with a screwcap. Taste the wine upon release. If there is TCA, the wine can be immediately rejected. Less risk to consumers for an uber expensive bottle of wine, stored lovingly for 20 years, and then discovered to be flawed.

As noted in the video, now many restaurants can open the cellars wide and have EVERYTHING be a wine-by-the-glass program. Don't want to spend $1,000.00 for that taste of Screagle? No problem, just give me a 3 oz pour at $65 and I'll be happy.

If this retails at about $200, with $10 for argon replacement cartridges, then I'd gladly spend .50 to pull a glass or two out of a bottle.

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#4 Post by k s h i n » June 7th, 2013, 9:16 am

Dennis Borczon wrote:Yes, but imagine the problem this will create for wine counterfeit! Suppose you want to fake that pre-atomic era bottle of Mouton. This device could be used to extract a small sample for testing and voila! No radioactive residue, and the wine is proved at least to be from an earlier era.

I think that the trouble to re-fill empties through a cork will be offset by the ability to sample a bottle, pre-sale, without damaging the rest of the wine. Also creates the option to do chemical analysis of the wine with minimal loss of volume.

Among other things, imagine...

Less overall drinking, as now you don't need to think of "emptying out the last of the bottle."

A revival of the cork industry, at least indirectly. This is a device you cannot use with a screwcap. Taste the wine upon release. If there is TCA, the wine can be immediately rejected. Less risk to consumers for an uber expensive bottle of wine, stored lovingly for 20 years, and then discovered to be flawed.

As noted in the video, now many restaurants can open the cellars wide and have EVERYTHING be a wine-by-the-glass program. Don't want to spend $1,000.00 for that taste of Screagle? No problem, just give me a 3 oz pour at $65 and I'll be happy.

If this retails at about $200, with $10 for argon replacement cartridges, then I'd gladly spend .50 to pull a glass or two out of a bottle.
Dennis,
I am on the waiting list! [wink.gif] Based on the video, it seems to work and this will be the greatest thing ever for wine lovers!
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#5 Post by Peter Tryba » June 7th, 2013, 12:22 pm

A customer of mine is the creator (original name Wine Mosquito). We've been testing the device since the early days when it looked like a mosquito, all handles and pokey parts, and love it!

The risk of counterfeit is far outweighed by the opportunities granted by painlessly pulling a sip of an epic wine, d'Yquem came first to mind, without damaging the remaining contents.

In blind taste testing, side-by-side bottles of "Coravin'd" and untouched bottles were virtually identical months later. Definitely getting one for myself!

http://coravin.com/


(no affiliation, no investment, nothing but best hopes for this project as a wine lover)
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#6 Post by k s h i n » June 7th, 2013, 1:04 pm

I agree that this is a great tool. BTW I have never had any issue with Yquem oxidizing. I would love to use it for red Burgundy.
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#7 Post by scott c » June 7th, 2013, 1:17 pm

I'm very excited about this. I hope to get a preview copy to review for Terroirist.com soon.
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#8 Post by Neal.Mollen » June 7th, 2013, 1:50 pm

It is very exciting, but I wonder what it means for the aging of the wine. If you pull a glass and replace all the oxygen with argon, will the wine turn inert or will it continue to age? If the aging curve is not impacted, this is going to be even more fabulous. Want to know if that wine is ready to drink? Draw an ounce or two and see. Watch a wine over its maturity curve with only one bottle!

Even if it is only valuable for mature wines, it will be a fantastic thing. No question I'll own one.
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#9 Post by Ralph Earle » June 7th, 2013, 2:04 pm

I hope it works. In the mid-1980s I bought a wine preserver that used argon. It killed the second half of a bottle of 1970 Ch. Latour; after just 24 hours, the wine had no flavor at all. I know that's not supposed to happen, but..

OTOH, I purchased Wine Saver last summer, which also uses argon, but haven't deployed it yet. I'll report when I do.

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#10 Post by c fu » June 7th, 2013, 2:58 pm

seems interesting.

Cool interview with Jeff porter about it
http://ny.eater.com/archives/2013/04/jeff_porter.php
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#11 Post by D o u g P a b s t » June 7th, 2013, 3:01 pm

Review of various preservation systems, including Coravin:

http://www.wired.com/reviews/2013/06/wi ... ewall=true

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#12 Post by c fu » June 7th, 2013, 3:04 pm

D o u g P a b s t wrote:Review of various preservation systems, including Coravin:

http://www.wired.com/reviews/2013/06/wi ... ewall=true
sounds like the Coravin won't be cheap. I think under $500 might not happen
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#13 Post by Greg Ossi » June 7th, 2013, 3:20 pm

Charlie Fu wrote:
D o u g P a b s t wrote:Review of various preservation systems, including Coravin:

http://www.wired.com/reviews/2013/06/wi ... ewall=true
sounds like the Coravin won't be cheap. I think under $500 might not happen
Per the video, the inventor says they are targeting around $200.

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#14 Post by c fu » June 7th, 2013, 3:25 pm

Greg Ossi wrote:
Charlie Fu wrote:
D o u g P a b s t wrote:Review of various preservation systems, including Coravin:

http://www.wired.com/reviews/2013/06/wi ... ewall=true
sounds like the Coravin won't be cheap. I think under $500 might not happen
Per the video, the inventor says they are targeting around $200.
oh what! That's pretty damn cool. Any links to the video? or is it only for Erobertparker subscribers
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#15 Post by Anthony Hall » June 7th, 2013, 3:53 pm

This looks serious !

Coravin LLC, which develops new technology to tap wine, has closed a $11.5 million funding round, raising the amount from 106 investors, according to an SEC filing.

http://boston.citybizlist.com/article/c ... 15-million
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#16 Post by Lee Short » June 7th, 2013, 4:54 pm

Neal.Mollen wrote:It is very exciting, but I wonder what it means for the aging of the wine. If you pull a glass and replace all the oxygen with argon, will the wine turn inert or will it continue to age? If the aging curve is not impacted, this is going to be even more fabulous.
Argon is notably heavier than air, but unless you are storing your bottles cork up, the air passing through the cork should be unaffected. Bottles stored on their sides would probably see no change in the aging curve. All bets are off on bottles that are stored either cork up or cork down or at a significant angle.

I find it odd that Wired rates Private Preserve better than Coravin. I found Private Preserve to be very erratic in how well it preserved wine. Could have been a technique issue, I suppose.

I'm planning on getting one -- but I'm a bit concerned that the cartridges run out after 3-4 bottles. Maybe you can stretch that a bit by only preserving half the bottle, then just drinking the last half of the bottle in one sitting. I'd really like to see a setup with a larger argon container and a hose.

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#17 Post by Greg Ossi » June 7th, 2013, 5:33 pm

Charlie-

I think the video is only for ebob subscribers but here are the links Part 1-http://www.erobertparker.com/members/rparker/rp27.asp. Part 2-http://www.erobertparker.com/members/rparker/rp28.asp

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#18 Post by Dennis Borczon » June 8th, 2013, 8:45 am

you really have to watch the demo video to get the full appreciation for this device. The ability to pull a glass or two from an expensive bottle of wine, then RETURN THE WINE to your cellar for another 2, 3 or 5 years to have again at your leisure is a priceless benefit. Again, if you are concerned about an expensive bottle being potentially contaminated, (or even too tannic to drink now) you can pour a glass and decide for yourself. How much money will that save? Quite a lot I think. Not to mention that the total wine consumption for someone like me will likely decrease as I no longer have to dump 1,2, 3 glasses after a day or two in the fridge. Despite the argon gas displacing the headspace, if you store wine on its' side there will still likely be micro oxygen ingress through the cork into the wine, despite the argon. This should allow the wine to continue to "age" (whatever that means, as this process is still incompletely understood)

I have used the Wine Preserve pump/spray systems and they tend to taste flat even after using the preservative because you fundamentally have to break the seal of the bottle completely to pour the wine. Ok for a day or two but you certainly could not return the wine to your cellar and expect it to last...

Other than some cost initially, just does not seem to be a downside here of much note. Of course there will still be plenty of inexpensive wines you will drink at one sitting, and Stelvin will be fine for these. But I for one cannot wait to pull a taste from an expensive new bottle, find it TCA contaminated, and return it to a retailer [snort.gif]

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#19 Post by Neal.Mollen » June 8th, 2013, 10:24 am

Dennis Borczon wrote:Despite the argon gas displacing the headspace, if you store wine on its' side there will still likely be micro oxygen ingress through the cork into the wine, despite the argon. This should allow the wine to continue to "age" (whatever that means, as this process is still incompletely understood)
You are certainly right about how little we know about the reasons wine ages (and that is just mindboggling to me), but I would not be so sanguine that wine will continue to age normally (or anything like). From what I heard on the TWA videos, it seems unlikely -- the wines seem to have been stopped in their tracks.

Again, it wouldn;t stop me from buying one, but it would make it much less useful a tool if it essentially halted (or significantly altered) the maturity curve.
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#20 Post by Al Osterheld » June 8th, 2013, 11:18 am

Some thoughts from a science perspective:

Oxygen dissolves rapidly in wine, but diffuses away from the surface layer rather slowly. However, turbulence caused by pouring provides an effective mechanism to quickly mix the oxygen that has been dissolved, allowing more to be dissolved at the surface. So, if you pour out part of the bottle and then perserve with argon or the Private Reserve gas (not all inert gas, btw), the remaining wine may have absorbed a significant amount of oxygen. The amount depends on the details of how you poured the wine, whether you left the bottle out pouring successive glasses throughout a meal before preserving, etc.

Systems like Private Reserve have the problem that it's difficult to expel all of the air in the remaining head space. The popular notion is that a heavier, inert gas will blanket the wine and keep oxygen away from it. That's actually not correct. Initially, a heavier gas will flow to the bottom of the head space. But, as it equilibrates, the inert gas and the oxygen will distribute throughout the head space in a nearly constant concentration. In the absence of convection effects, a heavier gas is very slightly more concentrated at the bottom, but the scale length for a noticeable change in the concentration is five to ten kilometers, so the concentration is essentially constant over height of a wine bottle.

One of the other concerns is that partially emptying a bottle causes volatile compounds to come out of the wine. This is most commonly mentioned with respect to the vacuvin system. But, each separate compound that can come out of solution sets up it's own equilibrium between the amount in the solution and in the head space, independent of the other components in the head space gas. So, it really doesn't matter whether you evacuate the head space or fill it with argon, the volatiles will still come out of the wine.

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#21 Post by Neal.Mollen » June 8th, 2013, 11:58 am

Al Osterheld wrote:Some thoughts from a science perspective:

Oxygen dissolves rapidly in wine, but diffuses away from the surface layer rather slowly. However, turbulence caused by pouring provides an effective mechanism to quickly mix the oxygen that has been dissolved, allowing more to be dissolved at the surface. So, if you pour out part of the bottle and then perserve with argon or the Private Reserve gas (not all inert gas, btw), the remaining wine may have absorbed a significant amount of oxygen. The amount depends on the details of how you poured the wine, whether you left the bottle out pouring successive glasses throughout a meal before preserving, etc.

Systems like Private Reserve have the problem that it's difficult to expel all of the air in the remaining head space. The popular notion is that a heavier, inert gas will blanket the wine and keep oxygen away from it. That's actually not correct. Initially, a heavier gas will flow to the bottom of the head space. But, as it equilibrates, the inert gas and the oxygen will distribute throughout the head space in a nearly constant concentration. In the absence of convection effects, a heavier gas is very slightly more concentrated at the bottom, but the scale length for a noticeable change in the concentration is five to ten kilometers, so the concentration is essentially constant over height of a wine bottle.

One of the other concerns is that partially emptying a bottle causes volatile compounds to come out of the wine. This is most commonly mentioned with respect to the vacuvin system. But, each separate compound that can come out of solution sets up it's own equilibrium between the amount in the solution and in the head space, independent of the other components in the head space gas. So, it really doesn't matter whether you evacuate the head space or fill it with argon, the volatiles will still come out of the wine.

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#22 Post by Bruce G » June 8th, 2013, 3:31 pm

Al Osterheld wrote:Some thoughts from a science perspective:

Oxygen dissolves rapidly in wine, but diffuses away from the surface layer rather slowly. However, turbulence caused by pouring provides an effective mechanism to quickly mix the oxygen that has been dissolved, allowing more to be dissolved at the surface. So, if you pour out part of the bottle and then perserve with argon or the Private Reserve gas (not all inert gas, btw), the remaining wine may have absorbed a significant amount of oxygen.
Al:

With the new system under discussion there is apparently minimal oxygen ingress as the bottle is not opened. Rather, the capsule and cork are punctured with a hollow needle, and then the amount of wine poured is displaced by cannistered argon gas.
I don't know if the mechanics allows for zero introduction of oxygen into the wine (which would be necessary if the wine is to stay as if unopened), but it looks like it will be extremely small.
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#23 Post by Al Osterheld » June 8th, 2013, 5:37 pm

My comments were intended to be relevant to consideration of various methods (since there were posts mentioning other methods, including a link to the wired.com review).

Am I skeptical of the coravin? I'm sure it has its place. There was a question whether the argon would shut down the normal aging of the wine after a glass had been extracted. I don't think that it would. Any oxygen that gets past the cork and into the bottle will come in contact with the wine and eventually create oxidation products (as mentioned, the argon will not blanket the wine, no matter the orientation of the bottle).

Will the bottle be perfectly preserved by the coravin method for a couple years even after 75-80% of the wine has been removed? I wouldn't count on it. First, any oxygen that gets into the bottle is now oxidizing much less wine. Second, to the degree that volatile compounds are being lost from the wine, that's become a much larger effect. By analogy, think about preserving a partial bottle of champagne with with one of those stoppers. If you drink a single glass, the bubbles are preserved pretty well. Drink 75% of the bottle, it's noticeably less bubbly the next day.

The comment about oxygen being absorbed during pouring was intended to be relevant to other methods of preservation (vacuvin, Private Reserve, etc.).

One method that was mentioned on another board is to decant half the wine into a half bottle, add a bit of SO2, and then cork (the SO2 combines with oxidation products). This is an interesting idea, but I've heard of anyone else who has tried this method (and most of us don't have SO2 solutions sitting around at home).

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#24 Post by Nick Ryan » June 8th, 2013, 6:03 pm

50 cents a glass is more than twice the price of the canisters for the WineSaverPro system, the device I've been using for years now (20 cents per glass). The Coravin's advantage is that there is no possibility for any new oxygen to make it into the bottle, whereas the WineSaverPro at least requires you to pop the cork and quickly insert a spout, so some air will mix into the headspace area. It's not a lot, but it seems to be enough to affect - even kill - some delicate wines (but still far better than any alternative I've tried).

A good practice might be to use the Coravin only for ultra-expensive or delicate wines, while using something cheaper but almost as effective (like the WineSaverPro) for everything else.
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#25 Post by gwagner » July 8th, 2013, 8:23 am

In theory, I would enjoy this product tremendously. I signed up for the waiting list, and would like to know what final pricing is.

Here's a different take. I was speaking with a friend this weekend and he was curious what it would do to the secondary market. His point was that with the ability to sample older bottles, will an increase of corked/flawed bottles become more present in the marketplace? I'm interested to see more videos and photos of the capsules and corks after using coravin.
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#26 Post by david dickerson » July 8th, 2013, 10:04 am

By inverting the bottle you are replacing wine only with argon not any of the air. At least, that is the way that I understand it. On the wait list also. I have a 1955 Spanna (birth year) waiting for its arrival. Opened one on mine and the wines 55th birthday. Whoa what a wine! I plan on recreating that moment over and over. {:>)

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#27 Post by Peter Tryba » July 8th, 2013, 3:10 pm

gwagner wrote:In theory, I would enjoy this product tremendously. I signed up for the waiting list, and would like to know what final pricing is.

Here's a different take. I was speaking with a friend this weekend and he was curious what it would do to the secondary market. His point was that with the ability to sample older bottles, will an increase of corked/flawed bottles become more present in the marketplace? I'm interested to see more videos and photos of the capsules and corks after using coravin.
The capsule is noticeably pierced and would be extremely difficult to explain away.

However, I see this from another angle as a retailer: use the Coravin to determine if your recently purchased wines are flawed and immediately return them to the retailer upon discovery. Why wait 20 years to open your bottle of First Growth to be disappointed by a faulty closure when you can detect cork taint at the time of purchase? The retailer will simply take the return and pass it back up the supply chain.
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#28 Post by Todd Tucker » July 8th, 2013, 10:05 pm

I got to muck around with one of these at EMP a couple weeks ago. In theory it looks pretty cool, and I will buy one. That said, you have to invert the bottle to get the wine out, so for older blles with sediment this may be an issue. It took several button pops-cycles to get a regular sized pour. The wines I like to drink old may not work so hot with this inversion, but I think it will be a great way to drink a glass of a great young-mid aged wine that has not thrown a lot of sediment and put it back to try later on rather than killing a whole bottle to check the evolution curve. I am a buyer, but the inversion aspect will limit its practicality with older wines I suspect (unless I was doing it wrong- and I've been wrong before)

Also 200 dollars is the target price from what I was told.

Pretty cheap if you are making a decision on opening something special.

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#29 Post by Peter Tryba » July 29th, 2013, 8:13 am

Should be available for purchase today. Like, right now, or very, very soon after I finish typing this message.
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#30 Post by gwagner » July 29th, 2013, 1:27 pm

anybody buying? 299.00?
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#31 Post by Scot H. » July 29th, 2013, 1:34 pm

gwagner wrote:anybody buying? 299.00?
If I buy it now, any idea if there is going to be some promo code in my email box in 24 hours?
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#32 Post by c fu » July 29th, 2013, 1:38 pm

lord almighty those capsules are expensive.
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#33 Post by Scot H. » July 29th, 2013, 1:42 pm

Charlie Fu wrote:lord almighty those capsules are expensive.
$0.63 a glass based on 15 pours per capsule (buying 6 capsules at once).

Re: the review on Wired. Apparently one of the "tired" aspects to the Coravin is that it "does not work with...screwcaps." [snort.gif]

http://www.wired.com/reviews/2013/06/wi ... ewall=true
Last edited by Scot H. on July 30th, 2013, 4:32 am, edited 1 time in total.
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#34 Post by scott c » July 29th, 2013, 3:29 pm

Scot Hasselman wrote:
gwagner wrote:anybody buying? 299.00?
If I buy it now, any idea if there is going to be some promo code in my email box in 24 hours?
No guarantees, but if you buy it before 8/1, there's a code that gets you 3 free capsules.
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#35 Post by Scot H. » July 29th, 2013, 3:37 pm

scott c l a f f e e wrote:
Scot Hasselman wrote:
gwagner wrote:anybody buying? 299.00?
If I buy it now, any idea if there is going to be some promo code in my email box in 24 hours?
No guarantees, but if you buy it before 8/1, there's a code that gets you 3 free capsules.
Yep, got the email - just my luck as I bought it an hour ago. pileon I'll email them...
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#36 Post by Jim Clary » July 29th, 2013, 3:57 pm

I can't get the order system to work. Has an error code. Also noticed by someone else on Bob's board.
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#37 Post by Nick Ryan » July 29th, 2013, 4:55 pm

Jim Clary wrote:I can't get the order system to work. Has an error code. Also noticed by someone else on Bob's board.
Yup, it's broken. No response to emails so I guess they flipped the switch to make the site live, without testing, then took off for martinis to celebrate their success...

Per-bottle cost is expensive but this will be invaluable when opening aged wines, which mostly don't survive overnight, even in my argon WineSaverPro.
http://sites.google.com/site/nryan4242/CellarPlannerV11.zip

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#38 Post by Hunter Landrum » July 29th, 2013, 5:21 pm

I also got the error code, so I called the customer service number. They told me they are aware of the issue and are working to resolve it.

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#39 Post by Jim Clary » July 29th, 2013, 6:50 pm

[ResizeableImage=][/ResizeableImage]eBob had the answer. First, create your account, then place your order. Worked perfectly.
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#40 Post by Hunter Landrum » July 29th, 2013, 6:51 pm

I was just able to place my order as well.

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#41 Post by M Hudson » July 29th, 2013, 7:34 pm

i placed an order as well...still not SURE I am going to use this a lot, but want some thing for my higher end reds that I dont plan to drink in one night.
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#42 Post by Scot H. » July 29th, 2013, 7:51 pm

Nick Ryan wrote: Yup, it's broken. No response to emails so I guess they flipped the switch to make the site live, without testing, then took off for martinis to celebrate their success...
I wouldn't be so hard on them. I had no problems ordering and also got a quick email from customer service when I ordered before I got the code for the free capsules (they added the capsules to my order). I did register before I ordered, however. This product has the potential to be revolutionary.
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#43 Post by gwagner » July 29th, 2013, 7:58 pm

I would really like to hear testimonials regarding wines that may have been coravin'd, rested in the cellar for a few years, and drank recently. I know there are users & restaurants that demo'd this for awhile, and I have to think some of them have valuable feedback. The intro video shows a bottle with 2 access dates, but no word on the evolution of the wine over a long period versus an un-coravin'd bottle.

Time will tell.

I'm still on the fence and barely hangin on. There is alot of temptation to sample some bottles that are earmarked for the long road.
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#44 Post by c fu » July 29th, 2013, 8:01 pm

gwagner wrote:I would really like to hear testimonials regarding wines that may have been coravin'd, rested in the cellar for a few years, and drank recently. I know there are users & restaurants that demo'd this for awhile, and I have to think some of them have valuable feedback. The intro video shows a bottle with 2 access dates, but no word on the evolution of the wine over a long period versus an un-coravin'd bottle.

Time will tell.

I'm still on the fence and barely hangin on. There is alot of temptation to sample some bottles that are earmarked for the long road.
to be honest, the value for me doesn't even have to be holding the wine for more than a month in the same state!
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#45 Post by Scot H. » July 29th, 2013, 8:11 pm

gwagner wrote:I would really like to hear testimonials regarding wines that may have been coravin'd, rested in the cellar for a few years, and drank recently. I know there are users & restaurants that demo'd this for awhile, and I have to think some of them have valuable feedback. The intro video shows a bottle with 2 access dates, but no word on the evolution of the wine over a long period versus an un-coravin'd bottle.

Time will tell.

I'm still on the fence and barely hangin on. There is alot of temptation to sample some bottles that are earmarked for the long road.
FWIW, I watched the RP video and was convinced; I still have a subscription to eRP. While RP may have a different worldview than many of us (on wine), I did believe him when he described the integrity of wines he was tasting from bottles that had been "tapped" many times previously. I mean, imagine being able to try a glass of anything in your cellar without any dilution or degradation? Every time I go into my cellar I see that bottle of '64 Cheval Blanc. Wouldn't it be great to drink it over a year? Or several? This product is a bit selfish because there may be less sharing!
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#46 Post by gwagner » July 29th, 2013, 8:15 pm

Now we just need to figure out how we're going to manage volume left in the bottle in Cellar Tracker.
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#47 Post by JKim » July 29th, 2013, 8:43 pm

This should be a berserker day group buy...oops...it's only July! [soap.gif]
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#48 Post by Arif F » July 29th, 2013, 8:57 pm

gwagner wrote:Now we just need to figure out how we're going to manage volume left in the bottle in Cellar Tracker.
Exactly.
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#49 Post by Eric Guido » July 29th, 2013, 9:17 pm

I was at the #Coravin launch event tonight. I went in completely skeptical and I must say that I am now truly impressed. I tasted from three separate bottles of the same wine ('08 Produttori del Barbaresco Montestefano), each opened about two week's ago and each from a different table at the event. I had tasted this wine at a trade tasting earlier this year (pop 'n pour) and I have to say, it's was amazing.

After talking with the creator, he explained that he's used it to taste from the same bottles over ten years time??? I know the website doesn't boast anything like this but I'm sure there will be plenty of feedback going forward.

The only obvious con I see to this is the replacement of argon gas canisters, which could get pretty expensive over time. I asked often about the possibility of larger capacity cartridges and they hinted to research into it, but no product on the horizon.

https://plus.google.com/u/0/10525827364 ... pgTpQgCMzT
gwagner wrote:Now we just need to figure out how we're going to manage volume left in the bottle in Cellar Tracker.
I was actually thinking the exact same thing.
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#50 Post by Rick.T » July 29th, 2013, 9:41 pm

gwagner wrote:Now we just need to figure out how we're going to manage volume left in the bottle in Cellar Tracker.

Hopefully they will add a Corvain drop down box or equivalent with % of bottle remaining and corresponding percentages to what volume is left in the bottle.

I'm excited about this, placed my order tonight. Can't wait to take it on a test drive!
T~@~n**d~y

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