If you collect wine, you need to invest in a Coravin

You know you've made it when they make a verb out of your product's name. "Coravining" a wine is the act of getting wine out of a bottle without opening it. Wondering how that wine in the cellar is going? Just Coravin it!
What on earth is it?

Haven't heard of Coravin? It's a device with a large syringe that allows you to pierce the closure of a wine bottle, extract some wine, and then replace the volume with argon gas.

Based in America, Coravin's inventor Greg Lambrecht – a medical device entrepreneur – says the idea first came to him 18 years ago.

"My wife was pregnant with our second son and she had stopped drinking. We were unable to share a bottle of wine and I thought, there's gotta be a better way. Wine is sold by the bottle but I drink it by the glass."

Originally designed for getting into cork closures, Coravin was launched in USA in 2013. However, the brand has chosen Australia to launch its next venture - a new solution for screw cap closures currently used by a growing number of wines.

A solution for every drop

While Coravin will enable you to keep a wine with cork closure - 'Coravined' indefinitely allowing you to consume a bottle over a number of years – a screw cap bottle requires you to open your bottle and quickly replace the lid with a unique Coravin Screw Cap, designed to have the syringe inserted through the elastic silicon rubber centre of its cap. That opening and replacing of the screw cap allows a little oxygen in, and thus the wine doesn't have the same life. Coravin claim a screw cap wine will last up to three months.

It's a bottling solution that's been embraced by some seriously big names in the industry:  Dinner by Heston, Cutler and Co, Vue De Monde, Philipe, Bennelong, Aria, Quay, and Fix Wine Bar.

Minimise wastage

Emma Farrelly, Beverage Manager for the State Buildings in Perth, has been using Coravin since they first opened in 2015.  It's used in Wildflower (their fine dining venue), as well as Petition Kitchen and Petition Winebar.

Farrelly describes the benefits to their businesses: "It provides us with the ability to pour premium wine without the concern of wastage and oxidation. We can pour more things by the glass and be confident in the quality and freshness of the wine, regardless of how long it's been open for."

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The taste of ingenuity

Wineries are using it too – Penfolds Magill Estate, Yalumba and Pooley Wines to name a few.

Jacques Savary de Beauregard, Sommelier at Ten Minutes By Tractor in Main Ridge, Mornington Peninsula, describes how Coravin enables them to make new wine tasting experiences accessible for customers.

"We use it to offer vertical flights of finer, rarer Burgundies," he explains.

Using Coravin can be mystifying, as Savary de Beauregard's first encounter typifies.

"About three years ago at a tasting, a supplier was pulling out rare bottles from his bag that weren't yet open, but with a wine level below shoulder and I thought, 'oh-oh … surely there is a leaking problem here with the bottles and the wine is oxidised!' But then he next pulled out the Coravin… I thought I was daydreaming. After that first experience, I thought, 'this will totally revolutionise the wine world.'"

Capping the future

I asked Lambracht what's next for Coravin?

"My goal is: 'Any wine, any closure, still or sparkling,'" he says.

"And so I'm most of the way through the closures, and I'm trying really hard at sparkling… I'd love to be able to have a glass of sparkling wine and put the bottle down and drink it again next year."

Lambrecht's own personal journey collecting wine indicates just how revolutionary his invention is for home cellars.

"I had a single wine rack when I first started, with like 30 bottles of wine. Now I probably have a few thousand bottles in various stages of testing; some of them even 13 years since they were first Coravined."