Coravin Wine Preservation System is designed to pour wine without removing the cork, so wine always tastes like it has just been opened. The non-coring Coravin Needle gently passes through corks without displacing cork material. Once the Needle is removed, the cork simply expands back to its normal shape. As wine is extracted through the Needle, it is replaced with pure Argon gas, ensuring oxygen never touches the remaining wine, keeping it as fresh as the day it was bottled.
| 3oz | 7oz | bottle | |
| Kistler “Les Noisetiers” (’19 Sonoma Coast, CA): | 17 | 39 | 155 |
| Olivier Leflaive “Puligny Montrachet” (’18 Côte de Beaune, FR): | 26 | 60 | 240 |
| Shafer “Relentless” (’16 Napa, CA): | 27 | 63 | 250 |
| Kosta Browne “Gap’s Crown” (’19 Sonoma, CA): | 35 | 82 | 295 |
| Pahlmeyer “Proprietary Red” (’17 Napa, CA): | 43 | 98 | 360 |
| Ridge “Monte Bello” (’16 Santa Cruz Mountains, CA): | 58 | 134 | 534 |
| Cade Reserve (’18 Howell Mountain, CA): | 60 | 135 | 545 |
| Sassicaia (’20 Bolgheri, IT): | 63 | 144 | 575 |
| Heitz “Martha’s Vineyard” (’14 Oakville, CA): | 68 | 157 | 590 |
| Vérité “La Joie” (’15 Sonoma, CA): | 72 | 166 | 600 |
| Vérité “La Muse” (’15 Sonoma, CA): | 72 | 166 | 600 |
| Shafer “Hillside Select” (’16 Stags Leap District, CA): | 74 | 170 | 615 |
| Schrader “Beckstoffer To Kalon Vineyard” (’17 Oakville, CA): | 117 | 270 | 975 |
| Scarecrow (’18 Rutherford, CA): | 126 | 290 | 1050 |
| Hundred Acre “Wraith” (’15 Napa, CA): | 128 | 294 | 1065 |
| ZD “Abacus”(XX Napa, CA): | 154 | 353 | 1300 |
| Bond “Melbury”(’16 Oakville, CA): | 189 | 435 | 1575 |
| Bond “St. Eden”(’15 Oakville, CA): | 189 | 435 | 1575 |
| Domaine de la Romanée-Conti “Échezeaux” (’17 Côte d’Or, FR): | 240 | 560 | 2700 |
| Château Lafite Rothschild (’14 Paulliac, FR): | 320 | 740 | 3500 |
| Château Margaux (’16 Margaux, FR): | 375 | 865 | 4100 |
| Château Mouton Rothschild (’10 Pauillac, FR): | 460 | 1065 | 5100 |
| Domaine de la Romanée-Conti “Romanée-St-Vivant” (’17 Côte d’Or, FR): | 630 | 1450 | 5500 |
Vintage and availability subject to change | Christopher Marshburn | Wine Director | 8.3.23
