PeonyLaneWine
Peony Lane Wine

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

Made by Ben Justman

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npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

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Last Notes

2026-07-20 20:00:01 CEST

Most wines taste the same.
I've commonly opened bottles and thought "I've had this wine before" even if its from a producer I've never heard of.
Most wine is made as a commodity. It is made to be an alcoholic beverage and there's nothing wrong if your main goal is to get drunk.
Wine can be far more than that. Winemaking sits between art and science, but when focusing on the bottom line, the art is usually the first thing removed.
Price isn't everything, but as you start going up, the commodity wine begins to disappear.
Anyone with a winemaking degree from UC Davis can make technically correct wine, but it takes an artist to make interesting wine.
Drink whatever tastes good, but if you have never understood why people get fall down the wine rabbithole it's probably because you've mostly been exposed to commodity wine
https://r2a.primal.net/uploads2/7/6f/38/76f38f83560c27b8c2f6065d0baebcd02e4f8ad4a14a967ea10d0a92b0eedc1d.jpg

2026-07-19 23:00:01 CEST

Some of y'all really need to go enjoy a nice bottle of wine with a beautiful woman.
It shows.
https://r2a.primal.net/uploads2/4/68/25/4682514c4cf8b75e2b1bb705e87187fd9964f4b5bcfcf10ab2bb63a044e13488.jpg

2026-07-19 20:32:53 CEST

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The future is coming 👀

2026-07-19 17:00:01 CEST

Wine sulfite removal drops are everywhere, They promise to eliminate headaches and hangovers with a few drops.
But do they actually work?
These products contain food-grade hydrogen peroxide that chemically converts sulfites into sulfates through oxidation. UC Davis research shows a quarter teaspoon of 3% hydrogen peroxide can neutralize free sulfites in a typical wine bottle.
So yes, they do legitimately reduce sulfites by 30-50% through legitimate.
Only about 1% of people have genuine sulfite sensitivity, mostly those with asthma. For everyone else, hangovers come from alcohol dehydration, acetaldehyde buildup, histamines, tannins, or one of the 72 other additives allowed in American wine.
Outside of the Placebo Effect, the "hangover be gone" claim is misleading marketing for 99% of wine drinkers.
I don't think you need to be paying premium prices for stabilized hydrogen peroxide to solve a problem you probably don't have.
Better hangover prevention: drink water, eat food, moderate alcohol intake and drink Low Intervention Wine.
https://r2a.primal.net/uploads2/5/f2/93/5f29316b10d9622467214f42fd89c64c0801851d1b162ba8c50e2184fd093b05.jpg

2026-07-18 17:00:00 CEST

I agree that, technically, alcohol is poison and circadian rhythm is vital.
However, I think that occasionally staying up until 2am drinking red wine with people you love is medicinal.

2026-07-17 22:14:43 CEST

- reply

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

2026-07-17 20:19:49 CEST

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Wine 👀

2026-07-17 20:00:01 CEST

At 5,680 feet the sun hits harder.
More UV gets through the thinner atmosphere and grapes respond by growing thicker skins to protect themselves.
Thicker skins means more of everything that makes red wine interesting. More color. More tannin. More of the compounds that give wine depth and texture.
You can't substitute for altitude.
https://image.nostr.build/c2ed51ca094780c50aca6ade5ae90dd895cfeb3853bf2a276b58c5d000461e46.jpg

2026-07-17 00:02:43 CEST

- reply

Pairs with Peony Lane? 🍷

2026-07-16 23:35:48 CEST

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Is this your project?

2026-07-16 04:00:07 CEST

- reply

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

2026-07-16 00:00:10 CEST

- reply

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

2026-07-15 16:00:01 CEST

Is my career safe from AI? We're all thinking it.
A winemaker's future isn't as simple as "a robot will take my job."
I'll benefit from the first wave of automation through better software tools for marketing and production. When I zoom out, I see robots working my vineyard, trained more precisely than any human.
A robot can't make good wine though, right?
Most wine, especially in the USA, is ready for robotic production. Massive wine operations focus on reproducible, consistent, and formulaic results. This doesn't create interesting wine, but it's big business.
Winemaking is a balance between art and science. A robot will definitely be able to complete the science based tasks, but the question remains: Can AI do art?
There's this concept of "wu" from The Man in the High Castle - this soul-connection between maker and creation. You notice it when AI images lack that certain something that gives it soul or makes it feel real.
AI will get better and better at replicating soul. The masses won't care, they already don't, and will appreciate cheaper wine.
My career future rests on whether people care enough to spend the extra money for wine with soul produced by a human.
https://r2a.primal.net/uploads2/0/36/22/03622944b48c00feeb99c1701486f9b2021ca39233fbbff14ed66083aa385868.png

2026-07-15 00:02:21 CEST

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Pairs with Peony Lane? 🍷

2026-07-14 19:00:00 CEST

What receiving Peony Lane feels like🍷
https://blossom.primal.net/139a186280f18f2b6386a7f17aa0b903f161e50a7f49b42a422e35b84654857f.mov

2026-07-14 05:00:12 CEST

- reply

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

2026-07-14 02:00:11 CEST

- reply

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

2026-07-13 23:00:28 CEST

- reply

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

2026-07-13 23:00:20 CEST

- reply

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

2026-07-13 23:00:10 CEST

- reply

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

2026-07-13 20:00:01 CEST

Treat your friends to a bottle of Peony Lane🍷
https://r2a.primal.net/uploads2/2/2e/49/22e490aa33063c4d28c8bfd5d05d213302ee824d4c9f7e2d522f20fae3ab8c66.png

2026-07-13 00:02:22 CEST

- reply

Pairs with Peony Lane? 🍷

2026-07-12 23:00:01 CEST

People tell me all the time, "Ben, we need to get your wine into this restaurant."
Here's why I say no.
When I started Peony Lane, I had no idea what direction I wanted to take things. I began at farmers markets because I needed first-hand sales experience. I wanted to see if my wine had enough traction to survive, and after investing much more than everything I had, I needed sales before I could think about the next stage.
At the time, I thought that next stage would be a tasting room in my hometown.
Community has always been huge for me. I figured I'd build it by creating the kind of space I wanted to spend time in. The "if you build it, they will come" idea. I'll meet the right people if I build the place they'll all want to gather in.
On the road to getting there, I ended up finding the community I really needed online. We centered around one big idea, Bitcoin, and once I found that, I realized I couldn't find many of the connections I really wanted outside of it.
So when I turn down restaurants or liquor stores that want to carry my wine, it's not because I don't want to grow Peony Lane. It's because I've learned what actually drives me.
I don't get energy from just making and selling wine. I get it from producing value for my community. As soon as my wine becomes just another bottle on a shelf or menu, all the excitement disappears for me.
Sure, it would be nice to make those sales, but fulfilling wholesale orders takes energy that pulls me away from what brings me joy. Focus is scarce, and I want mine aimed at what matters.
If there's one thing I've learned about entrepreneurship, it's that consistency is everything when it comes to survival. New opportunities pop up all the time, but knowing when to say no is the difference between building something lasting and burning out.
To make it anywhere in business, you need to be pumped about your goal, and I quickly realized that just making really good wine wasn't enough for me.
What drives me is giving people the same experience I had when I realized wine doesn't have to make you feel bad afterward. Educating about wine in a way that isn't pretentious and getting back to basics: Does it taste good TO YOU? How do you feel the next day?
It's deeply gratifying to show that you can make a great product, focus only on serving your community, and still win in a real way.
Business has never really been about the money for me, which is ironic given that all our Bitcoin community cares about is fixing THE money.
https://r2a.primal.net/uploads2/a/ae/89/aae8999a17e8be457abade55953cd59354b3d70694b2f512067607658ea1540d.jpg

2026-07-12 17:00:01 CEST

Fuck Filters
Sediment in your wine is a good thing.
It might look messy, but it means your wine is alive.
Over time, tannins and pigments bind together and settle at the bottom. It only happens when the wine hasn't been filtered, sterilized, or frozen into submission.
If you didn't know better, you might think something's gone wrong. Why are there floaties in your fancy bottle?
Sediment often scares people, so most American wine is filtered heavily before bottling. Filters strip away those particles, but also all the potential for change and development. Whats left is predictable and sterile.
It has become just another alcoholic beverage and will no longer properly develop character with time.
Filters remove the wine's soul.
https://r2a.primal.net/uploads2/8/51/73/85173b46fbb8f54e89b505a5de8b98fbe1b4fb71c265d38ca4d266b067a834cf.jpg

2026-07-11 23:00:00 CEST

A winemaker in the USA can add any of these acidity adjusters to their wine without disclosing the info to the consumer.
calcium carbonate
malic acid
tartaric acid
lactic acid
potassium bicarbonate
sodium bicarbonate
potassium hydroxide
sodium hydroxide
ammonium carbonate
ammonium chloride
ammonium hydroxide
magnesium carbonate
sodium carbonate
The only way to know what is in your wine is to ask the winemaker directly.
Shake your Winemaker's Hand

2026-07-11 17:00:01 CEST

Signal. 👀
#Bitcoin 🤝 Natural Wine 🍷
https://i.imgur.com/77n2ddS.png

2026-07-10 23:00:16 CEST

- reply

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

2026-07-10 23:00:07 CEST

- reply

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

2026-07-10 20:00:00 CEST

Unfiltered Wine is better than Filtered Wine🍷

2026-07-10 00:03:23 CEST

- reply

Wine 👀

2026-07-07 00:02:39 CEST

- reply

Pairs with Peony Lane? 🍷

2026-07-06 20:00:00 CEST

*Categorical Denial*
#Bitcoin #winechain #plebchain
https://the-bitcoin-bugle.ghost.io/shrinkflation-hits-all-time-high-as-ben-justman-caught-diluting-wine-with-kool-aid/

2026-07-04 23:00:14 CEST

- reply

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

2026-07-04 23:00:00 CEST

If raisins are grape jerky, what is wine?

2026-07-04 17:00:00 CEST

Most wine isn't built to age.
What should you look for in a wine before you spend your next decade decade waiting?
Acid and tannin are the frame.
These are your two biggest structural clues. Acid keeps wine alive over time. Without it, the wine falls flat after a few years. Tannin provides grip and preservation for reds. Without enough tannin, they lose their backbone and turn flabby.
You want to look for wines that feel tight, even a little aggressive, in their youth. They need time to soften. If a wine already feels smooth and easygoing, it's probably showing you its best self right now.
This is counterintuitive and takes time to learn.
Alcohol can be a red flag.
High alcohol doesn't age well unless there's serious balance to back it up. That 15% fruit bomb sitting on the shelf is probably peaking right now. Lower alcohol with robust structure is usually a better bet for the long haul.
Here's why: the alcohol shows up as heat which comes to the forefront as wine ages. What feels warm but manageable at year one can turn hot and harsh at year ten.
Oak isn't aging.
People think oakiness equals aging potential. Not always. Heavy oak can add tannic structure, but will also mask flaws early on. It doesn't guarantee anything outside of the wine will tasting like vanilla or toast for longer.
Wines with light, well-integrated oak often hold up better over time and since its whats underneath the oak that matters, you'll be able to tell that easier.
Reputation matters (sometimes).
If a wine has a track record of aging well, that's a good sign, but each vintage has some variation due to weather, winemaking decisions, and vineyard changes. There is no guarantee.
Check the winery's cellar practices, vineyard site, and aging history. You shouldn't make an aging decision based off a pretty label.
The longest my family has aged our estate Pinot Noir is 17 years. The longest I've aged wine that I personally made is 6 years. Upon last check, both are still getting better.
https://r2a.primal.net/uploads2/3/be/eb/3beeb8e79a8d424325b64439bdf30a6d87f98a796c5b5cb5ab8d2bafbfe8c560.png

2026-07-03 22:45:23 CEST

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Ser it's not smart. This comment is automated as I have it on my bangers on Twitter

2026-07-03 22:44:28 CEST

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The bots want you to be gey, anon
#nevent1q…ssl2

2026-07-03 20:00:01 CEST

We're really gonna make this whole mission happen. Freedom money 💪
I got sucked into Bitcoin, but never would have gone this hard if a bunch of psychopaths didn't start buying my wine with Bitcoin.
We're gonna win because of you.
https://r2a.primal.net/uploads2/d/4f/de/d4fdef0d971d1759855727e914a72b18fd909a3765192e291dca51183d842799.jpg

2026-07-03 05:00:11 CEST

- reply

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

2026-07-02 00:02:31 CEST

- reply

Pairs with Peony Lane? 🍷

2026-07-01 16:00:00 CEST

YOU DO NOT PROCESS ALL ALCOHOLIC DRINKS IN THE SAME WAY.
If you feel horrible after you drink, audit what you are drinking and find something that works for you.
If you don't have a problem drinking in moderation, you do not need to quit drinking entirely.
Switch to low intervention wine
Switch to blanco tequila
Fuck, I even feel solid after drinking a nice whiskey in comparison to beer, shitty wine or mixed drinks.

2026-07-01 05:02:50 CEST

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Wine 👀

2026-07-01 05:02:41 CEST

- reply

Wine 👀

2026-06-30 23:00:11 CEST

- reply

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

2026-06-30 19:00:00 CEST

Peony Lane: Eat The Bears
https://r2a.primal.net/uploads2/3/ee/f4/3eef471442421b315264eb2fce37b7893792db6b3258abbe5ddbcbc64140bc8f.png

2026-06-29 20:00:00 CEST

A winemaker in the USA can add any of these sweeteners to their wine without disclosing the info to the consumer.
Maltodextrin
Sucrose
Glycerol
Sorbitol
Dextrose
Fructose
Glucose
Invert sugar
Artificial sweeteners
The only way to know what is in your wine is to ask the winemaker directly.
Shake your Winemaker's Hand

2026-06-29 10:02:30 CEST

- reply

Wine 👀

2026-06-29 05:02:42 CEST

- reply

Pairs with Peony Lane? 🍷

2026-06-29 05:02:32 CEST

- reply

Wine 👀

2026-06-29 04:00:11 CEST

- reply

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

2026-06-28 23:00:10 CEST

- reply

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

2026-06-28 23:00:01 CEST

How Fiat Thinking Warped the Wine Industry
In Europe, wine culture was built slowly over generations.
Time, not money, was the main ingredient.
You could not fake it. You could not rush it.
In the U.S., it was different.
By the time American wine started gaining recognition, the corporate mindset was already seeping in.
Short-term profit was not a side effect. It was the strategy.
The top tier of American wine still exists.
But everywhere below it, corners were cut.
Volume has mattered more than vineyard.
Brand has mattered more than bottle.
Massive corporations scaled up, standardized the product, and flooded the shelves, crowding out everyone else.
Not because they were evil.
Because the system rewarded short-term thinking over long-term value.
Now, the cracks are showing.
People are starting to ask why wine makes them feel so bad.
Some are giving up on it entirely.
Others are looking deeper and finding that lower-intervention, local wines are what they had been missing all along.
Wine, at its core, is a low time preference vehicle.
It seems to not want to be rushed, manipulated, or manufactured.
It seems to er towards expressing the land, the season, and the patience of the people behind it.
The roots of wine are still strong.
In Europe, they were never fully severed.
And in the U.S., we are finally starting to let them grow.
But we are a long way from home.
https://r2a.primal.net/uploads2/2/db/37/2db371fdb18bcc9e96364e8af13808eaf6f3a0aaf7da9656309093e16e6525b8.png

2026-06-27 23:00:00 CEST

A small group of people can reshape an entire system.
Nassim Taleb coined the term Intransigent Minority to describe the
phenomenon.
When the cost of acquiring that group is low, the rest of the population is indifferent, and that group is stubborn enough to stand on what they believe, the system bends.
His go-to example is kosher food.
Fewer than 0.5% of Americans follow kosher rules, yet a huge portion of the grocery store is certified. Observant Jews won’t touch non-kosher food, but most people don’t think twice about it. So if you run a factory, it’s easier to make everything kosher than split your product line. One group has strict requirements. The other is flexible. That’s enough to tip the entire system.
I’m seeing something similar with bitcoin businesses. The pressure here isn’t negative or rooted in avoidance. It’s completely positive.
What I do see is a sharp rise in demand for products and services from companies that accept bitcoin alongside the dollar. Whether bitcoiners use it as a medium of exchange or not, it’s clear that having that option is good for business.
This pattern has been clear to me ever since bitcoiners started buying my wine, but my scale is small. Since then, I’ve watched everything from cottage producers to large ranching operations benefit from the same magnetic pull. Steak n’ Shake, with over 450 locations, is just the next evolution.
If a bitcoiner is getting a burger, Steak n’ Shake just jumped to the top of their list. They’ve already gained the attention of a group that punches above its weight. Time will tell how much we impact their business.
Bitcoiners’ impact doesn’t come from protest. It shows up as positive reinforcement. The Magnetic Minority rewards alignment and that reward is scaling.
Taleb gave us the template.
We’re writing our own story.
https://r2.primal.net/cache/8/d1/c2/8d1c2a8bef00aed0a6aee823bb0f006bea23fe643238d43bcef90adab7d8eda7.png

2026-06-24 16:00:01 CEST

2026-06-24 01:00:01 CEST

Wine here
Get your wine here!
Low Intervention, High Elevation, TASTY wine here!
https://r2a.primal.net/uploads2/f/ba/eb/fbaebf191ec9aa7053d9fadfb7d6983abe33648d9a542eac497f404a77c11ef2.jpg

2026-06-24 00:01:47 CEST

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Pairs with Peony Lane? 🍷

2026-06-23 19:00:00 CEST

I need a license to buy grapes.
I need a license to drive to pick up grapes.
I need a license to make wine.
I need a license to pay taxes on the wine I sell.
OI! You got a Loicense for your life?
https://r2a.primal.net/uploads2/b/14/bc/b14bc5e9c2c34442edbfa6e4b575a973545f4bc2eaf67c79ebea89a52f62ad0a.jpg

2026-06-22 20:00:01 CEST

Wine is art.
Drink your art.
https://r2a.primal.net/uploads2/3/c3/7f/3c37faac5472382fa44a645a77a044c1185495817418048a83e6b16690b6dba6.png

2026-06-21 23:00:00 CEST

Starting at 10, I worked every summer in the vineyard that is now my livelihood. I hated it.
If I could go back in time and tell myself one thing...I probably would've kept my mouth shut.
"This is your future" - would have scared me away
"Buy Bitcoin" - I'd never have learned hard lessons
Sometimes the naivety of the moment is the best thing for you.
https://r2a.primal.net/uploads2/7/b2/57/7b25758f6cdc1f40303cba815cfeacbdf2161a43099cd36eabdccfd4cb26e5f5.jpg

2026-06-21 00:02:02 CEST

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Pairs with Peony Lane? 🍷

2026-06-20 23:00:00 CEST

Yo. Watch this shit
Imma turn these grapes into BITCOIN
https://r2a.primal.net/uploads2/c/09/ae/c09ae6d68996eee3a77ed04a4c57b35423352e815b0acb2c471e70159d34c64a.jpg

2026-06-20 17:00:00 CEST

People who consistently drink California Cabernets are usually thrown off by my wine. They aren't wrong because Taste Preference is Personal
But if you specifically drink California Cabernet Sauvs you are drinking one of the most commoditized products in the wine world.
High end California Cabernet can be World Class. It can be amazing wine.
The problem is that most California Cabernet is not World Class. It is styled and manipulated to fit a very specific flavor profile.
Deviate from that and it's suddenly "not what a Cab should taste like."
That single phrase tells you everything about how narrow the template has become.
Peony Lane is different and that's the point. I do not make California wine in the mountains of Colorado.
https://r2a.primal.net/uploads2/f/29/db/f29db4713a3a8d87595d705ba76a21b55545ef0cecb67e5d1695800d599d5635.jpg

2026-06-20 05:01:45 CEST

- reply

Pairs with Peony Lane? 🍷

2026-06-20 00:01:47 CEST

- reply

Pairs with Peony Lane? 🍷

2026-06-17 01:00:01 CEST

Seems like selling wine for Bitcoin was a good idea.
Too bad I listened to all the retards who disagreed because I didn't want to be different and missed out.
https://r2a.primal.net/uploads2/3/cf/4e/3cf4eb9e32adada2a089960ed8cdcf180b5e0eedaf1c49e541b884c4a5898fde.jpg

2026-06-16 22:17:39 CEST

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U can just save the world
#nevent1q…gpre

2026-06-15 20:00:00 CEST

I rely on this old tractor to a pretty insane degree.
During winemaking season I am much more All-In on this tractor working than Bitcoin.
https://blossom.primal.net/fd0bd58b017c91218af4cd3f285ddbc1532ea3f8426f7207bbafa07cad7243e3.mp4

2026-06-14 23:37:55 CEST

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Forwards pants are a psyop

2026-06-14 23:37:20 CEST

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That's the joke 🤷

2026-06-14 23:00:01 CEST

Does this wine make my butt look big? 🍷👀
https://i.imgur.com/IZKus10.png

2026-06-14 17:00:01 CEST

If you're "aging" a bottle of wine on your kitchen wine rack, you're doing it wrong. That's the worst place to store wine.
You're exposing it to light, temperature swings and pungent smells.
If this is you, find the excuse you've been waiting for.
Just open the bottle.
When you are actually ready for the 5-10 year commitment of aging wine, do yourself a favor and invest in proper storage. Wine needs darkness, stable temperature, and time, not your kitchen counter
https://r2a.primal.net/uploads2/0/2a/75/02a7508f9cbb07a75e2c39db10cf9490f121119ad10597fc9ade281700eeae41.png

2026-06-13 23:00:01 CEST

At a blind tasting with Pinot Noirs from around the world, professionals swore my 2023 Estate Pinot Noir was Burgundy.
They were shocked by where it came from.
The 2023 vintage is special to me. 5 years into Peony Lane Wine production, this was the vintage I had been waiting for. Each year before had gone wrong.
2019 was my first year making wine and the learning curve was steep. Normal crop. Average wine.
2020 was weird. California wildfires pushed birds off their migratory pattern. By the time we noticed, they'd eaten half our grapes. After harvest that Fall, a hard frost wiped out the whole state's crop.
2021: zero grapes.
2022 was a second recovery year. Vines had grown back from the roots, but they weren't ready to produce much quantity. Good wine, very little of it.
By 2023 the vineyard was reestablished. Growing season went without a hitch. I got a full crop with amazing ripening.
I was ready to take advantage of it as a winemaker and I'm proud to say it is the best wine I have ever made.
People tell me they like my wine all the time, but when a blind tasting has professionals confidently declaring my wine to be a Burgundy, I know I did good.
https://r2a.primal.net/uploads2/2/20/67/22067c2272bc9bd04efaa0561a01a21e86b2b6c1574d4ed2f35d335cb7fa6e8e.jpg

2026-06-13 17:00:00 CEST

I genuinely don't understand why plates exist.
All you need is a cutting board and wine glasses.
Try it tonight.🍷
https://r2a.primal.net/uploads2/7/55/4c/7554ce802eab264f78e68d7ffa0b07527efa6ec0a872a198bca3110315b0cd92.jpg

2026-06-11 01:51:53 CEST

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For sure! Let's see.
1) my temperature swings would be bigger
2) my growing season ends later and cooler so that combined with the bigger temp swings produce more acidic wine and the fruit has a longer time to develop its sugars which CAN result is different (better imo) flavors esp for red wines.
I don't have extensive Texas wine tasting experience, but I consistently enjoyed the whites I had and the reds felt a little flabby due to their environment
I'm personally still looking (not hard) for a great Texas red, but like I said I loved the whites

2026-06-11 01:48:56 CEST

Wine is for winners.
https://blossom.primal.net/e3a72514e3dc9b9ade3ee73135b43b7bacaffba17d6987f97a134d58a698d48e.png

2026-06-11 01:48:08 CEST

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This dude knows ball

2026-06-11 01:47:36 CEST

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They make me wanna smash (buy)

2026-06-10 16:00:01 CEST

How do you like them grapes?
#Bitcoin
https://i.imgur.com/kt2JNUD.jpg
https://i.imgur.com/jplYOVc.jpg

2026-06-09 19:00:01 CEST

What makes High altitude wine different?
High altitude vineyards often experience significant diurnal shifts, meaning large temperature differences between day and night, which greatly affects the wine.
These shifts, typically ranging from 20-40°F, allow grapes to ripen gradually, developing depth of flavor while preserving acidity and aromatic compounds.
Here's a more detailed explanation:
Ripening and Acidity:
During the day, the sun's warmth encourages photosynthesis and sugar development in the grapes. However, cool nights slow down or halt this process, preventing excessive sugar accumulation and preserving the grapes' natural acidity. This balance between sugar and acidity is crucial for creating well-structured and balanced wines.
Aroma Preservation:
The cool nights help lock in the aromatic compounds in the grapes, contributing to the wine's aromatic complexity and intensity.
Increased Flavor Depth:
The gradual ripening process, combined with the temperature fluctuations, allows for the development of more nuanced and complex flavors in the grapes, leading to richer and more interesting wines.
Disease Mitigation:
High altitude vineyards often have better air circulation and lower humidity, which helps reduce the risk of fungal diseases and mold that can affect grape quality.
Shorter Growing Season:
High altitudes tend to have shorter growing seasons, which can lead to grapes that are harvested with more freshness and vibrant aromas.
In essence, diurnal shifts in high-altitude vineyards play a vital role in producing wines that are known for their balance, acidity, aromatic intensity, and overall complexity.
https://r2a.primal.net/uploads2/3/9f/1a/39f1a2ea873470e5bd1ebe78391751e1bd403bb838be633be0f4c8b683f2e2f9.jpg

2026-06-09 10:01:10 CEST

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Pairs with Peony Lane? 🍷

2026-06-09 03:15:57 CEST

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My b

2026-06-09 03:14:27 CEST

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Oh hell yeah! Which wine?

2026-06-08 05:01:13 CEST

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Pairs with Peony Lane? 🍷

2026-06-08 05:00:10 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

2026-06-08 02:00:11 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

2026-06-07 21:22:17 CEST

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💪

2026-06-07 19:49:03 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.🧵
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.
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.
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.
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.
I really need to get my hands on a bottle from here to compare.
Cheers🍷
https://r2a.primal.net/uploads2/7/3f/a2/73fa2d03d46d74e972f47c96bb485da071a4ec6ce0d6487091c5280d8ee202a3.png
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2026-06-07 17:29:53 CEST

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🤣🤝

2026-06-07 02:13:40 CEST

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Pairs with Peony Lane? 🍷

2026-06-07 02:13:32 CEST

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Pairs with Peony Lane? 🍷

2026-06-06 22:50:00 CEST

Winemaking is v dangerous
https://blossom.primal.net/a2977588bc90f23e89095d8b40483d06236d167dd16d09286f7d03f3235b4e9a.jpg

2026-06-06 10:01:09 CEST

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Pairs with Peony Lane? 🍷

2026-06-06 01:50:01 CEST

There are two questions that matter in wine
1) Does it taste good?
2) How do you feel after drinking?
https://blossom.primal.net/9f04d6903b814774e045e87bcb0d712d60c66b66ae0886584a53084c9dece5ec.png

2026-06-06 00:01:41 CEST

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Pairs with Peony Lane? 🍷

2026-06-06 00:01:16 CEST

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Pairs with Peony Lane? 🍷

2026-06-05 22:50:00 CEST

Fuck Filters
Sediment in your wine is a good thing.
It might look messy, but it means your wine is alive.
Over time, tannins and pigments bind together and settle at the bottom. It only happens when the wine hasn't been filtered, sterilized, or frozen into submission.
https://blossom.primal.net/85173b46fbb8f54e89b505a5de8b98fbe1b4fb71c265d38ca4d266b067a834cf.jpg
If you didn't know better, you might think something's gone wrong. Why are there floaties in your fancy bottle?
Sediment often scares people, so most American wine is filtered heavily before bottling. Filters strip away those particles, but also all the potential for change and development. Whats left is predictable and sterile.
It has become just another alcoholic beverage and will no longer properly develop character with time.
Filters remove the wine's soul.

2026-06-05 07:50:00 CEST

Most wine isn't built to age.
What should you look for in a wine before you spend your next decade decade waiting?
https://blossom.primal.net/3beeb8e79a8d424325b64439bdf30a6d87f98a796c5b5cb5ab8d2bafbfe8c560.png
Acid and tannin are the frame.
These are your two biggest structural clues. Acid keeps wine alive over time. Without it, the wine falls flat after a few years. Tannin provides grip and preservation for reds. Without enough tannin, they lose their backbone and turn flabby.
You want to look for wines that feel tight, even a little aggressive, in their youth. They need time to soften. If a wine already feels smooth and easygoing, it's probably showing you its best self right now.
This is counterintuitive and takes time to learn.
Alcohol can be a red flag.
High alcohol doesn't age well unless there's serious balance to back it up. That 15% fruit bomb sitting on the shelf is probably peaking right now. Lower alcohol with robust structure is usually a better bet for the long haul.
Here's why: the alcohol shows up as heat which comes to the forefront as wine ages. What feels warm but manageable at year one can turn hot and harsh at year ten.
Oak isn't aging.
People think oakiness equals aging potential. Not always. Heavy oak can add tannic structure, but will also mask flaws early on. It doesn't guarantee anything outside of the wine will tasting like vanilla or toast for longer.
Wines with light, well-integrated oak often hold up better over time and since its whats underneath the oak that matters, you'll be able to tell that easier.
Reputation matters (sometimes).
If a wine has a track record of aging well, that's a good sign, but each vintage has some variation due to weather, winemaking decisions, and vineyard changes. There is no guarantee.
Check the winery's cellar practices, vineyard site, and aging history. You shouldn't make an aging decision based off a pretty label.
The longest my family has aged our estate Pinot Noir is 17 years. The longest I've aged wine that I personally made is 6 years. Upon last check, both are still getting better.

2026-06-04 17:11:59 CEST

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Lfg

2026-06-04 05:50:00 CEST

To recap:
Low Intervention Red Wine...
- has a chemical that stops testosterone reduction
- has the least micro plastics of any beverage
- you don't get hungover afterwards
But u still love beer (and manboobs)
https://blossom.primal.net/99c4111a0dc8d0d59daad3e68b7c77be0542ff2c1bc216dcebb0c6319253651e.jpg

2026-06-04 02:08:31 CEST

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I'm getting this from something that probably tested a super small quantity of beverages.
Probably just bad data