It's a fair question! There are several major benefits to using the Jory:

• It eliminates the need to pour the wine through the neck of the bottle, which can be covered in gunk, sediment, mold, cork bits, tartrates, and even lead from the foil used on some older bottles.
• Decanting by pouring can disturb the sediment and mix it back into solution, especially towards the end of the pour.
• It doesn’t aerate the wine (like pouring does) which can be useful for older, more delicate wines.
• It removes the guesswork and tedium from the process of decanting, leaving behind all sediment and undesirable solids every time, without fail. 
• Once you start the siphon, Jory operates entirely hands-free, allowing you to perfectly decant an entire bottle of wine while performing other duties, like setting the table or opening another bottle.

Sediment, especially fine sediment suspended in solution, can mask flavors, textures, and aromas and generally “dumb down” an otherwise exceptional bottle of wine. It has a tendency to coat the tongue, change the texture of the wine, hide nuance and depth of flavor, and shorten the length of the finish.

There is also a visual component: wines with sediment, especially fine sediment, can be opaque and muddy, whereas wines decanted with the Jory are perfectly transparent. That is, of course, unless the wine is just cloudy, as are some ciders and natural, unfiltered wines.

These effects can easily be tested: use the Jory to decant a bottle of wine with sediment and compare one glass without sediment to another glass with the sediment added back in from the emptied bottle.

The term 'decanting' is commonly used in two very different ways, which makes it somewhat confusing.

Technically, the word 'decant' refers to pouring a wine from the bottle into another vessel, like a decanter with a large glass bowl. Colloquially, however, decanting is often used to describe the process of aerating a wine that will benefit from additional exposure to oxygen before drinking, like a younger Pinot Noir or Cabernet Sauvignon.

It’s important to understand that the Jory does not by default aerate or oxygenate a wine during its normal operation, which is one of its many benefits. 

Jory is a very effective tool for double decanting.

There are two different ways to double decant with the Jory, depending on whether you want to aerate the wine in the process:

1. Decant the wine into a normal glass decanter and then pour it back into the original (cleaned) bottle using the included funnel. 
2. Decant the wine into a clean empty wine bottle and then use the Jory again to siphon the decanted wine back into the original (cleaned) wine bottle. This method can be an excellent option for very old or delicate wines where additional oxygenation introduced by pouring the wine back into the original bottle is not desired.

No! It can also be used for any still wine that benefits from being removed from its bottle as delicately as possible. 

Some white wines also have tartrates, sediment, or broken corks and can greatly benefit from a decant with the Jory.

Sommeliers sometimes pour sediment-heavy wines through a cheesecloth to filter out solids as part of the double decanting process.

An advantage of the Jory’s design is that a filter is not necessary. That means a simpler process, fewer things to clean, no risk of imparting foreign flavors from cheesecloths or coffee filters, and no chance of anything good getting filtered out.

The Coravin solves a different problem unrelated to sediment: how to make bottles of wine last longer once opened.

Wines with sediment are a poor match for the standard Coravin product, since using a Coravin requires flipping the bottle upside down every time it’s used, thereby shaking up all of the sediment at the bottom. The Jory is designed to remove all of the wine from the bottle at once, leaving just the sediment behind.

Jory is compatible with the Coravin Pivot, which does not use a needle to pierce the cork.

A handy trick for setting the stainless steel straw length is to place the straw vertically right in front of the bottle you want to decant and set the silicone stopper height to where its top is even with the top of the bottle. Then push it ~2mm further down the straw.

Nine times out of ten, this is the perfect length and will reach deep down, just a hair above the layer of sediment at the bottom.

Not necessarily. Many unfined and unfiltered wines, when allowed to rest upright before opening, are perfectly clear when decanted with the Jory. Of course, there are also superb wines that are naturally opaque or cloudy.

Jory will still work beautifully for bottles stored on their side.

For best results, let the bottle sit upright for as long as possible before decanting and try not to shake, tip, or move the bottle unnecessarily. The longer you can wait for the sediment to settle to the bottom, the better.

As little as five to ten minutes will allow much of the sediment to settle, but an hour or longer is usually needed for everything to settle down.

If you are exceptionally proactive, allowing the bottle to sit upright overnight before opening and decanting will yield the best results.

The Durand is the perfect tool for opening older bottles of wine with fragile corks.

To check a wine bottle for sediment, use a smartphone flashlight or candle to illuminate the bottom edge of the bottle after it has been sitting upright for at least a few minutes.

It's best to rinse the Jory with water before and after every use. For a deep cleaning, use the included cleaning brush with soap and warm water.

Yes, the Jory was designed with Magnum sized (1.5L) bottles in mind.

A short 3" silicone extension (for the bottom of the stainless steel straw) is included for bottles that are extra tall.

Three minutes for a standard 750ml bottle once the siphon is started.

The Jory is compatible with the Coravin Pivot system.

To get the benefit of both products, use the Jory to remove the sediment from the wine, pour the wine back into the bottle (or use the Jory again to minimize exposure to oxygen), and then use the Coravin Pivot to seal up the bottle for storage up to 4 weeks.

With this system you can slowly enjoy a bottle for up to month with zero sediment.

(The Jory is not compatible with Coravin models that pierce the cork with a needle because the bottle must be fully opened in order to remove the sediment.)

The two holes in the silicone stopper are slightly angled so that the stainless steel straw can reach deep into the edge of the bottom of the bottle, avoiding the punt in the center.

Yes. For the siphon to work, the bottle needs to be elevated above the vessel the wine is being decanted into.

The copper ring is a handy way to organize the silicone tube.

It also can be used to push the straw deeper into the bottle after the stopper and straw have been inserted. This allows for last-minute fine-tuning of the straw depth.

No. We recommend placing the tip of the stainless steel straw very close to the sediment at the bottom of the bottle. That ensures 98% or more of the wine is extracted from the bottle.

In our testing, it is possible to leave less than 1/2 oz of liquid remaining in the bottle, including all of the sediment, once the siphon is completed.

Some wine connoisseurs (shout out to William Kelley) will place an opened bottle of wine, like an old Burgundy, in a basket such that the bottle rests at a slight angle. This way, the sediment can fall to the bottom edge of the bottle and is less likely to kick up than it is when standing the bottle upright and pouring repeatedly.

This is a wonderful, romantic method, but it still has many of the shortcomings of traditional decanting methods, namely that the sediment can still be kicked up when pouring and it still requires pouring the wine through the neck of the bottle.

One of the key design considerations when creating the Jory was to develop a system that uses no harmful or taste-altering materials.

When using the Jory, wine only comes into contact with the highest quality, inert, neutral materials, like stainless steel and platinum-cured, medical grade silicone. These are the very same materials used to make wine in the cellar.

The Jory process is an improvement over other methods of decanting off sediment, which sometimes involve pouring through paper filters (which are often bleached) or cheesecloth (which can be made of cheap plastic).