PeonyLaneWine
Peony Lane Wine

High Elevation, Low Intervention Wine
Shipping all over the USA #Bitcoin

Made by Ben Justman

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npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

NIP-05 Address

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nprofile1qqs0weetfay6vkwvh2zsvegs7zdxjrw85auxj6grex8z8ev3ppu5f9qpz3mhxue69uhhyetvv9ujuerpd46hxtnfduqs6amnwvaz7tmwdaejumr0dsk8w4qy

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relay.damus.io

nos.lol

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npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

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Last Notes

2026-05-15 06:00:15 CEST

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Wine 👀

2026-05-15 06:00:08 CEST

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Mountain-grown, low intervention wine from Paonia, Colorado.
Minimal sulfites. No toxic additives.
6+ bottles ship free.
www.peonylanewine.com

2026-05-14 06:01:43 CEST

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Mountain-grown, low intervention wine from Paonia, Colorado.
Minimal sulfites. No toxic additives.
6+ bottles ship free.
www.peonylanewine.com

2026-05-11 05:00:07 CEST

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Mountain-grown, low intervention wine from Paonia, Colorado.
Minimal sulfites. No toxic additives.
6+ bottles ship free.
www.peonylanewine.com

2026-05-08 23:00:00 CEST

Zooming Out: How Winemaking Prepared Me for Bitcoin
Starting Peony Lane meant leaning into something most people see as a downside.
Waiting.
Making red wine is slow.
You invest into grapes, barrels, and labor, then wait two years before selling a single bottle.
https://blossom.primal.net/2bea1ed0c4eca4fe75047a715ac4bdc11a91f8b27007a862ad8397e73264f03c.jpg
Most people hate that part.
For me, it was the opportunity.
The waiting gave me time to focus on what actually matters: making good wine.
Since I didn’t have a product to sell yet, all I could do was learn.
People act like it’s wild I learned so quickly while working full-time, but nothing motivates you like dumping your life savings into something and having to figure it out.
One year in, I had a big test.
You only get to make wine once a year.
When that second fall came, I'd never sold a single bottle, but I had to decide how much wine to make.
So I guessed.
I figured I’d make a little more than the year before.
Worst case, the wine would sit and get better with time. No harm in that.
That became the rhythm.
Not scaling up felt like more of a risk than scaling up too much.
I never wanted to run out of wine to sell.
And if I ever made too much, I’d just make less the next year. Simple.
What I couldn’t do was go back and make more if I ran out.
Eventually, that thinking becomes second nature.
You stop looking at each vintage in isolation.
Your baseline shifts to thinking two or three years ahead.
When I found Bitcoin, the low time preference mindset clicked immediately.
You can’t chase every short-term move.
You have to zoom out.
You trust that time and patience will reward conviction because you know the underlying product is sound.
(Which, to be honest, is more than I could say about my wine back then.)
So I went all in on Bitcoin at both tops of the 2021 cycle.
It felt more risky to not buy bitcoin in the moment than the downside potential of being able to buy cheaper bitcoin in the future.
If you can wait long enough, time heals all.

2026-05-06 01:00:09 CEST

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Mountain-grown, low intervention wine from Paonia, Colorado.
Minimal sulfites. No toxic additives.
6+ bottles ship free.
www.peonylanewine.com

2026-05-05 23:00:01 CEST

The idea of Tokenizing Fine Wine is clever. But it only makes sense in a world distorted by fiat money.
Platforms like Bacchus and VinoVest let people buy fractional shares of rare bottles as an alternative investment. The demand for this product is coming from people looking for new ways to protect or grow their wealth as the value of fiat erodes. This is the same force driving crypto speculation, meme stocks, the explosion of sports betting and the rise of the S&P 500. When saving doesn’t work, you're forced further out on the risk curve.
https://blossom.primal.net/6547f1b50fa86cd5137c73644053420bd8063fe054d2ebb7ba18ac4066d7b475.png
Vintage wine is a great candidate for financialization. It is more scarce than Bitcoin. Once a vintage is gone, it’s gone and unlike bitcoin, its consumable. The best bottles can increase in value for decades. But ultimately, wine is not forever. It peaks, then fades and the fleeting goal of collectors is to time the peak...by drinking it. The highest purpose of wine is to be opened and enjoyed. That purpose disappears when a bottle becomes a line item in your brokerage app.
Tokenizing wine solves problems that only exist in the fiat world. It is a way to turn enjoyment into speculation, but it kills wine's fundamental value prop. YOU DON'T GET TO TASTE YOUR FRACTION. No one is going to mail you a sip of wine. You just have to hope someone else wants it more later. That logic treats wine less like culture and more like collateral.
In a world where money works, where saving in Bitcoin preserves your time and energy, you don’t need to chase exposure to an obscure asset class that you probably don't understand.. You don’t need a token for everything. These platforms aren’t bad ideas. They are just ideas for a broken system.
Fix the money, fix the incentives.
Make Wine Wine Again.
If you enjoyed this, I'd massively appreciate a reNost.
I'll have more like this coming.🍷

2026-05-04 23:00:00 CEST

YOU CAN PAY FOR WINE WITH A ZAP??

2026-05-03 23:00:01 CEST

Which of these capsules do you like best?
I've got the full designs and different mockups listed below. Would love to hear your thoughts.👇
https://blossom.primal.net/828c85a8fc908211b8622835be07deeb0f9efee91db5a2e8ec46f1757762f7d1.png
Option A:
Peony Collage + Local Mountains
I'm torn between wanting to go with a peony pattern and showing off the mountains that dominate my high elevation growing...so why not combine the two??
https://blossom.primal.net/ecd112d7815836e36a75cff2e73f548b1c3ccf2d8bbabad2d5249168a7f7b53f.png
Option B:
This bar is a much more simple way to bring groundedness to the potentially chaotic flower collage and matches the bar at the bottom of my labels
https://blossom.primal.net/3d1f242dba6cd2af3cc06e7ff87743109f982616dd03c300817c76d5f520dfd8.png
Option C:
FULL ON FLOWER COLLAGE
Simple and elegant
https://blossom.primal.net/7c2c7ae92ac4b8741250ded0785317483f1379453c9dc60dd1ae9ae1f3d57875.png
Option D:
The mountains are what I think of when I think of home and showing them off means a lot to me. The Peony Icon works well almost as a setting/rising sun over them.
https://blossom.primal.net/f29d545db080d999cb96b789550694582aea7295faee4c51d79e1dd5a524fdbf.png

2026-05-02 23:00:01 CEST

The wine world loves to brag.
I hear Californians flex about farming at 2000 feet in their "High Elevation" vineyards.
Meanwhile, in Argentina’s Andes, some guys are growing grapes at over 10,000 feet.
These guys don't even care to look down at the rest of us.🧵
https://blossom.primal.net/73fa2d03d46d74e972f47c96bb485da071a4ec6ce0d6487091c5280d8ee202a3.png
The Calchaquí Valleys sit on the Altiplano in northern Argentina.
A dry, rugged plateau surrounded by some of the tallest mountains in the Andes.
Vineyards like Bodega Colomé’s Altura Máxima are planted at 10,500 feet, with 20,000-foot peaks towering above them.
Farming at this elevation is a different game.
https://blossom.primal.net/95807289d9d50b832fb0e23fa0a715d2cae0f1213d6c4c93998dfbb519f4e7dc.jpg
In this high desert environment, all of the water comes from snowmelt, moved through simple gravity-fed ditches carved into the rock and Tractors struggle to run in the thin air so most of the work is done by hand.
https://blossom.primal.net/d8bbe2ed035a623f0c43a653c8b34cab50f924a178d69c0e81bedd1d45687d69.png
How can grapes even grow at this altitude?
- They’re closer to the equator, so the sun is stronger and more consistent.
- The dry air from the Andes keeps disease pressure low.
These brutal conditions do a few things to the grapes:
- Thicker skins
- Smaller berries
- Higher natural acid
- Slow sugar development
- Deeper color and structure
The vines get battered all season long and that can be a good thing.
Most every grape varieties can't take it.
Malbec survives because it handles UV, drought, and cold nights without breaking down.
Torrontés survives because it ripens fast and keeps its aromatics even under a punishing sun.
But how different do they taste from their neighboring, low elevation counterparts?
Malbec from these heights is darker, fresher, and tighter than anything you’ll find in the lowlands.
Torrontés turns sharp, floral, and piercing. It is electric compared to a coastal white.
Of course, vineyards this high are small by nature.
Yields are low.
Most of the wine stays local.
But if you want to hunt some down, look for bottles from Bodega Colomé or Bodega Tacuil.
https://blossom.primal.net/c34179200cd6730ed8fe98a9dead4eaba7a2354f18005e06d4de853eab29709f.png
I grow Pinot Noir at 6000 feet, in the highest wine region in North America.
Sometimes I think what I’m doing is crazy.
But these guys put me to shame.
They’re farming grapes at elevations that match the highest mountains around me.
https://blossom.primal.net/a0a871d85c6f9f9fdd1e4eb3af615e9d54c950d1751b325500b8be3785991949.jpg
I really need to get my hands on a bottle from here to compare.
If you enjoyed this, I would be so thankful if you could hit me with a reNost to spread the signal here.
Cheers🍷

2026-05-01 23:00:00 CEST

It makes me so so so so so happy that I don't have to run Peony Lane on Instagram and cater to drunk beches on bachelorette parties.
Y'all rock. So much. 🍷

2026-04-29 23:00:08 CEST

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Mountain-grown, low intervention wine from Paonia, Colorado.
Minimal sulfites. No toxic additives.
6+ bottles ship free.
www.peonylanewine.com

2026-04-29 23:00:00 CEST

Mother's Day Wine Club Release opens up on Monday and will ship out a week from then. 4 bottles -> Free Shipping
You can just subscribe your mom to it.🍷
https://blossom.primal.net/d6e90f0c2df6ee75dbc7587b42314c3d8a96c521c2463687afc66ab09946f29b.jpg
Details at PeonyLaneWine.com

2026-04-26 23:00:00 CEST

Have you ever bought a magnum?🍷
Outside of the next vintage of Satoshi's Reserve, I'm thinking thats the direction I need to go for limited runs.

2026-04-25 23:00:00 CEST

I've been quote tweeting my note about how many bottles I have left for a couple weeks knowing that this might become a crazy long thread on some people's clients that gets annoying to scroll past.
Kinda just curious to see how far I can push that.

2026-04-22 23:00:01 CEST

Organic wine is a scam.
The label might say it’s clean.
That doesn’t mean it is.
Glyphosate still shows up in bottles labeled organic.🍷👇
https://blossom.primal.net/cfd7acdfd7e735e4ffd9bcf8c490df5ff0181542db604f3a681b77ba9161672b.png
Glyphosate is the main ingredient in Roundup.
It’s used in vineyards to kill weeds around the base of vines. Easy to spray. Cheap to apply. Hard to keep out once it's there.
Glyphosate exposure is linked to:
- Increased cancer risk, especially non-Hodgkin lymphoma
- Endocrine disruption
- Gut microbiome damage
Glyphosate use is off the charts in U.S. agriculture, but when it comes to wine, California is the hotspot.
https://blossom.primal.net/8ddc8d104534133d28c959321048401b9637e6285aea1dee977cf102a4f24287.jpg
It’s heavily used in conventional vineyards up and down the state. That makes California wines especially vulnerable to glyphosate residues, even when the winery itself follows organic practices.
Organic farming bans glyphosate use.
But it doesn’t stop drift from neighboring vineyards, runoff from shared water, or carryover from shared equipment.
Even if a vineyard plays by the rules, those rules have a lot of holes.
The Organic label offers comfort, but not certainty
What the Tests Say
Independent testing has found glyphosate in both conventional and organic wines.
Levels in organic bottles are often lower, but not zero.
And while these levels are well below the EPA’s legal limit of 30 parts per million, microdoses add up as newer research suggests even trace amounts can do harm.
Buying organic helps. But it isn’t enough.
https://blossom.primal.net/68c8bb1265e59b2d981754db505ffb5a63c52b84317d8709a48335f702a27a12.jpg
Here’s what actually matters:
Shake your Producer's Hand.
Ask how they grow. Ask if they spray. Small, transparent winemakers will tell you the truth.
or choose wines from places where glyphosate is banned or restricted.
France, Austria, and Germany are leading the way. Certain parts of Italy too.
https://blossom.primal.net/a4527e8c8abfcf0c562f25cf3458e792928cb9500fc712b7695aae65f527e904.png
The wine industry reminds me a lot of the crypto world.
Some winemakers take the slow, grounded, Bitcoin-like approach, while others hide behind buzzwords, status, and crypto-smoke.
From the outside, it’s hard to tell the difference.
Follow along. Let’s peek behind the veil together.
Your reNosts mean the world to me.

2026-04-16 23:00:01 CEST

If you’ve seen Sour Grapes, you know the story:
A guy sold millions of dollars of fake "fine wine".
The reason his scam worked reveals something deeply engrained in the wine industry.
Most wine drinkers are being fooled. Just in a different way.
Rudy Kurniawan blended cheap wines and passed them off as rare Burgundy.
He wasn’t exposed because something tasted off.
He got caught because some of his labels didn’t match historical records.
That’s how easy it is to manipulate wine.
People trusted the story, not the contents.
Wine is ephemeral.
Every bottle changes every year and every hour after opening.
There is no fixed flavor to test against.
You could open five identical bottles and each one would taste a little different depending on how it was aged.
That’s part of the beauty. But it also makes it easy to hide behind.
The wine Rudy made wasn’t necessarily fake. It was engineered.
He used blending, additives, and packaging to mimic the character of rare bottles.
That same playbook is used across the wine industry.
Only now, it’s considered standard practice.
Most grocery store wine relies on:
- Low-grade grapes
- Oak flavoring
- Sugar
- Concentrates
- Lab-designed enzymes
It’s a formula made in a lab, sold with a story that is designed to make it feel like art.
The same confusion Rudy exploited is what allows commodity wine to dominate.
A wall of bottles, branded with warmth and tradition, hiding a product built through food science.
The wine world keeps you in the dark. On purpose.
How do you avoid this?
You don’t need a cellar or a huge budget to drink something real.
You just need to get closer to the source.
Shake your winemaker’s hand. Ask questions.
No one worth buying from will make you feel small for wanting to understand.
If they do, they’re part of the act.
The wine industry sold its soul.
And most people are still drinking the lie.
I make Unfiltered Wine in Colorado and am happy to answer any questions.
If this helped you understand wine differently, give this post a reNOST, it really helps me keep doing these.

2026-04-13 23:00:01 CEST

"Wine Tannins give me Massive Headaches"🍷
As a low-intervention winemaker, that one caught me off guard.
I’ve heard people blame sugar, sulfites, even histamines. But tannins? Let’s talk about what they are—and what they’re not. 🧵
Tannins are natural compounds found in grape skins, seeds, stems, and oak barrels.
They aren’t about flavor—they’re about texture.
They’re much more present in red and orange wines than in whites or rosés, since those wines stay in contact with skins, seeds, stems, and oak barrels much longer.
I often hear people say a wine is dry, referring to that mouth-drying sensation you get from certain wines.
However, when a wine is dry, that means it isn’t sweet.
People who describe highly tannic wines this way aren't totally wrong because tannins bind to your saliva and do leave your mouth feeling dried out.
While a lot of the tannins in red wine do come from the grapes of oak barrel, then can also be added during winemaking—usually in powder form.
Most of these powders are derived from natural sources like oak or grape skins, and can support structure, aroma, and color without changing the identity of the wine.
I use oak-derived tannins in some of my wines, especially since I age in neutral barrels.
This helps me use less sulfur in my winemaking.
Tannins act more like a protective coating that helps show off the wine’s natural brilliance—not a tool for manipulation.
Most wine additives are used as part of a manipulation regime—designed to hit a target flavor profile, often at the expense of transparency.
And with over 70 approved additives that don’t have to be listed on a wine label, the real culprit behind your wine headache could be anything.
Tannins are different.
There is some nuance.
Hydrolyzable tannins like gallotannins (from oak galls or chestnut wood)—have been linked to mild inflammation or histamine release in sensitive individuals.
But they’re typically used in small amounts and are far less likely to be the issue than residual sugar, poor fermentation, or a cocktail of other additives.
Tannins aren’t usually the problem. The winemaking style might be.
Wine is complicated and often swept into a shroud of mystery to keep consumers in the dark.
But knowing a little can change a lot.
I’ll be sharing more about how to navigate additives, labels, and wine in general.
If this gave you value, please like or retweet that first post.

2026-04-12 23:00:19 CEST

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