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Christopher Peacock joins the cadre of design gurus whose palettes include a line of paint to complement their distinctive visions.
Known for his pristine white kitchens—his white Scullery Kitchen in the 2002 Kips Bay Designer Showhouse became an immediate trendsetter and understated design aesthetic—it’s not surprising that many of the colors in his first paint collection, launched in April, reflect his fondness for subtle shades and quiet tones.
The 90 colors in the collection “are appealing to people who appreciate the English tradition,’’ said Camilla Richetelli, color consultant for Christopher Peacock Inc. “There is a richness and depth of color and luminosity.’’
Peacock worked with Fine Paints of Europe to develop the color palette and select the special formulations and finishes for the collection. At $125 per 2/3 gallon for oil-based paint and $115 per 2/3 gallon for water-based emulsion, the new line is about the priciest paint available. What makes it so valuable? “The coverage ability, and the depth of color’’ says Lane Brooks, publicist for Christopher Peacock Cabinetry. “The paint covers in one coat, and there are no fillers or chalk; organic pigments are used.’’
The base is 100 per cent titanium dioxide—a pure white—which provides the luminosity once the pigments are mixed, Richetelli added. It takes between 4 and 8 pigments to create the complexity of color in each shade.
Durability comes along with the price tag. Wall emulsion is expected to last 12 to 15 years, cabinetry paint, 10 to 12 years.
Best-sellers in the line have definitely been the subtle shades. “With Christopher’s design aesthetic, his neutral shades meets expectations,’’ Lane said. “But it’s typical of paint across the board. People are afraid of bolder colors.’’ Some of the best sellers include “Mercury’’ (CPP1 18); “Scullery White’’ (CPP1 90); “Putty’’ (CPP1 65); “Old Bone’’ (CPP1 71); “Maldon’’ (CPP1 34), a dusty lavender; “Wintertime’’ (CPP1 16), a clear light blue; “Perwinkle’’ (CPP1 05); and “Parlour Blue’’ (CPP1 12).
Written and produced by Jan Currie |