Calling this the `coolest`decanter is a big claim. I`ll let the photos speak and then you can judge for yourself:
Note that the bottle did not have to be held (even when inverted) and that you can reverse the process back into the bottle if you have leftover wine. The inversion process forces the wine to glug and wash down the sides of the decanter which partially aerates it.
The only disadvantage that I can see is for older wines (generally 6 years or older) which contain sediment would not benefit from this (although you could use it as a `regular`decanter then).
Each carafe is blown by hand by a company named Menu (Product name is `Menu Wine Breather`). I can`t find an official site for the company with a quick look – I bought it at Bergo (in Toronto`s Distillery District) for around $80.