Hi! We first experienced Coravin in The Kitchin, Edinburgh, Scotland (top-shelf restaurant). We had a pour of a 1998 Chateau Ducru Beaucaillou. They “opened” two weeks prior with the Coravin. Our glass was from A to Z as though they had just opened the bottle. We were impressed! We subsequently tried at several other restaurants in the UK, including Sketch in London (Pierre Gagnaire and stunning), where, somewhat to our surprise, our favourite no-gadget Sommelier on the planet had become a Coravin believer.
We did not buy for home until after the bottle-bursting scare was resolved. We thought it was a bit over-blown, but we were not in a rush.
In January 2015, we "opened" six 1997 bottles from various regions of the world for our wedding anniversary. We continued having a sip each week from each bottle using Coravin for 4+ weeks. Perfect everytime. When you only have a small sip remaining in the bottle, you simply open and pour.
Last night, we "opened" a 2003 Alvaro Palacios Priorat Finca Dofí. Perfect!!! Today, we will try a 2000 Jean-Claude Boisset Echezeaux. Expectations running high!
We now are devotees. We are two people who share a bottle every evening. It is fun, every now and again, to open a second bottle. However, we have to walk our Beagle in the morning so we need to be fresh. Coravin solved that problem with a small sip (100ml+) of something special for a nice nightcap!
We do not understand the science, and we appreciate your comments regarding the aragon gas machines.
We do know, at least in our experience, it works.
By the way, we have no association with Coravin, and we paid for our machine and the refills. We just thought you might want to hear our experience.