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The best solution for preserving your wine. Winesave keeps opened wine at its peak for weeks after it has first been opened. Oxidation and the resulting spoilage of opened wine is now a thing of the past. Winesave protects opened wine by laying a pure, inert and odourless gas called argon (which is heavier than air) across the wine's surface in the bottle, thereby protecting its complex characteristics of colour and taste.

For the wine drinker, this means you can enjoy the luxury of wines by the glass at home. It also means that you will never again waste any wine because of oxidation, nor ever feel compelled to finish a bottle just because it has been opened. For those who serve wines by the glass in restaurants, bars, cafes and tasting rooms, winesave will ensure that every glass is as pristine as the first even if the bottle has been opened for days or even weeks.

I opened a bottle of Hunter Shiraz to taste in late November and immediately closed with winesave™. Just opened it to have a look (2.5 months later) and the wine is as fresh as a daisy. Ben Edwards, President, Sommeliers Australia, Consultant sommelier, Editor The Wine Guide

I’m happy to open a really good bottle if I feel like a glass or two when otherwise I probably wouldn’t through fear of not wanting to waste the remainder. Stephen James, Manager-Winemaking and Viticulture, Voyager Estate

At last an effective wine saver that really works! it just happens to be called “winesave ”. I have been carrying out some tests with grand crus etc and because it is Argon and sits atop the wine I have had no problems with wines stored up to 10 days. Greg Melick, Vigneron and International Wine Judge

I tried it on the most fragile wine in my portfolio – one that is always undrinkable the day after opening. I had a third of a bottle left over at 5pm, winesaved it then looked at it three or four days later and it was perfect. I want all my sales reps using it. David Burkitt, Vintage & Vine

We have been using winesave™ for a few months now and think it is great. Mark Best, Sydney Morning Herald Good Food Guide’s 2010 Chef of the Year Three-hatted Marque Restaurant

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