PeonyLaneWine
Peony Lane Wine

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

Made by Ben Justman

Public Key

npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

Profile Code

nprofile1qqs0weetfay6vkwvh2zsvegs7zdxjrw85auxj6grex8z8ev3ppu5f9qpz3mhxue69uhhyetvv9ujuerpd46hxtnfduqs6amnwvaz7tmwdaejumr0dsk8w4qy

Publishing to

relay.damus.io

nos.lol

Author Public Key

npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

Show more details

Last Notes

2026-08-14 18:00:01 UTC

"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.
https://r2a.primal.net/uploads2/a/ef/31/aef3155024beec39e02dbe43a234ca3f5dd4848d1c4e45e5c87c4f8b39637f04.png

2026-08-11 23:00:00 UTC

I can turn Wine into Bitcoin
But I can't turn Bitcoin into Wine.
Only you have that power.
https://r2a.primal.net/uploads2/e/a5/cd/ea5cd583b54163ca53e4eceace08cc4dd4621cea413fb8791c7ac1f2612e2cbb.jpg

2026-08-09 21:00:00 UTC

I used to want to grow Peony Lane into a massive winery.
Then I found bitcoin and bitcoiners.
Now I care more about quality than quantity.
Quality Wine. Quality Customers. Quality Relationships.
https://r2a.primal.net/uploads2/d/21/ff/d21ff79f69394ddc57d0da2542fe78fbd8ac11474ea67c974ffad1d7e981a3d2.jpg

2026-08-08 21:00:00 UTC

What pairs with Bone Marrow?
#Winechain
https://i.imgur.com/BgSnYut.jpg

2026-08-01 21:00:01 UTC

Now THAT is a Summer Treat. 👀
Order Yours at PeonyLaneWine.com
https://image.nostr.build/d7a2df37bccaa5c3296994a948c45018b5da966f5efd237555500ad00d53a382.jpg

2026-08-01 15:00:00 UTC

Peony Lane Customers Get Shit Done🍷💪
https://r2a.primal.net/uploads2/f/df/b5/fdfb59bc892d9da9a446f7280644b4b60ff00e55e6f0e39f0478c6434a386ba1.jpg

2026-07-31 18:00:00 UTC

This is who I make wine for 🫡
https://blossom.primal.net/f8eb1024dc1c515ef34659fd1965d5f38c501c5abaa8ce493deab7ebdb91b5ed.mp4

2026-07-29 14:00:00 UTC

What was the thing that pushed you over the edge to order Peony Lane Wine?
https://r2a.primal.net/uploads2/7/50/e8/750e840607d52ba98521e08c082459931d323f57a921c3ff7614930a70e81fc0.jpg

2026-07-28 17:00:01 UTC

The only thing stopping the USA from succumbing like the UK is guns and people like you drinking the Blood of Tyrants (Peony Lane🍷).
Keep going💪
https://r2.primal.net/cache/8/58/9f/8589f7f381dccb855bebf6140a0db5f5f248041ac38f738f848b5421809d11ce.jpg

2026-07-26 21:00:01 UTC

Saturday Night Decisions.
Syrah or Tempranillo?
https://primal.b-cdn.net/media-upload?u=https%3A%2F%2Fmedia.primal.net%2Fuploads%2Fa%2F4c%2Fdc%2Fa4cdce9eb292d2eaa3ac22d95ef9bd015151ba988892fad01c488fe60fe547b4.jpg

2026-07-26 15:00:00 UTC

Stop aging cheap wine.
That wine was made with enough preservatives to make last forever, not age gracefully.
Your kitchen wine rack isn't helping either.
Get serious about aging or drink the damn bottle.
https://r2a.primal.net/uploads2/c/b0/78/cb0782a14b6e619868ef665b36c0f69de61d83cb0122b144a74c1245c49c8548.png

2026-07-25 21:00:01 UTC

Natural Means More in Wine Than in Food
Chick'N Nuggets tricked me once.
So I do appreciate that the “natural chicken” label means I’m not accidentally buying soybean slop, but that bird could’ve been raised a hundred different ways.
“Natural flavors.” “All-natural.” “Naturally sweetened.” None of these mean anything on food packaging.
Natural Wine still carries weight.
France drew a legal line. To use the label vin méthode nature, winemakers have to use organic grapes, native yeast, no additives, no filtration, and no added sulfites. They also get audited.
In Italy and Spain, there’s no legal standard, but strong winemaking communities set the rules. The pressure comes from peers and tradition, not the government.
In the US, “natural wine” is not regulated, and the tradition is not nearly as strong, but before you assume systemic abuse, let's look at the incentives.
Most wine in the US is mass produced. It is non-organic, high in sulfites, and heavily filtered. It sits so far from the specific definition of natural wine that labeling it that way would be a joke.
Then, if you’re making higher-end wine, you’re not just competing locally. Your bottle sits next to wines from Burgundy, Piedmont, and Jura. The best wine regions set standards, so your wine is competing in a world where “natural” actually means something. Reputation is everything, and using the label carelessly would destroy your credibility.
There is also a reputation problem in the US. Some people associate it with cloudy bottles that smell like a barn and taste worse. While those bottles won't make it to the liquor store, the perception exists.
That reputation acts like a filter. If you’re selling to collectors or high-end restaurants, you don’t want your wine mistaken for something unrefined. Many producers following the same methods—native yeast, no filtration, no additives—choose to call their wines “low intervention” instead.
So if you see “natural” on a wine label, you’re probably not being misled. The word still means something in the regions that matter, and Big Wine can’t even get close.
https://r2a.primal.net/uploads2/d/e1/b5/de1b50f7163728d238d22d8fdc040a2eb868a8ccb6037b4b6cd81cbb424d0e6f.jpg

2026-07-20 18:00:01 UTC

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 15:00:01 UTC

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 21:00:01 UTC

Peony Lane: A New Classic
https://r2a.primal.net/uploads2/4/c2/59/4c2593dc205eaf872ac82e39d44b0c235fed260e16477d61b370671d118dc7b7.jpg

2026-07-17 20:14:43 UTC

- reply

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

2026-07-17 18:19:49 UTC

- reply

Wine 👀

2026-07-17 18:00:01 UTC

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

2026-07-16 21:35:48 UTC

- reply

Is this your project?

2026-07-15 14:00:01 UTC

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

2026-07-13 18:00:01 UTC

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

2026-07-12 22:02:22 UTC

- reply

Pairs with Peony Lane? 🍷

2026-07-12 21:00:01 UTC

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

2026-07-10 18:00:00 UTC

Unfiltered Wine is better than Filtered Wine🍷

2026-07-09 22:03:23 UTC

- reply

Wine 👀

2026-07-04 21:00:00 UTC

If raisins are grape jerky, what is wine?

2026-07-03 18:00:01 UTC

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

2026-06-27 21:00:00 UTC

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

2026-06-26 18:00:00 UTC

Wine culture can be so cringe. 🍷

2026-06-24 14:00:01 UTC

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

2026-06-20 22:02:02 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-20 21:00:00 UTC

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

2026-06-20 03:01:45 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-19 22:01:47 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-18 16:00:00 UTC

Wen Lambo??
nah.
Wen Peony Lane 🍷
https://primal.b-cdn.net/media-upload?u=https%3A%2F%2Fmedia.primal.net%2Fuploads%2F4%2F52%2Ff6%2F452f69cb588f0d220556755e84280a76c832e1097521abc406c08e96c6ed7745.jpg

2026-06-17 14:00:01 UTC

It frustrates me to no end that my Dad doesn't understand Bitcoin, but he sure did know how to establish a legacy.
He worked his ass off to buy the land and plant the grapes that I am building on top of. I would have little if not for him.
My goal is to create something on top of what he started that will inspire my kids to take it even further.
He won with Real Estate.
I am going to win with Bitcoin.
But the generational wealth is found in the land and the memories created while stewarding and enjoying it.
https://r2a.primal.net/uploads2/9/e1/f3/9e1f3ac8f65c15e82f9999b28ed0df8cf361b30f49f4883d72639696f949455d.jpg

2026-06-17 08:01:48 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-17 03:01:47 UTC

- reply

Wine 👀

2026-06-16 23:00:01 UTC

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

2026-06-15 18:00:00 UTC

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 21:00:01 UTC

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

2026-06-14 15:00:01 UTC

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

2026-06-14 00:24:25 UTC

- reply

It's the best

2026-06-14 00:24:12 UTC

- reply

Well done

2026-06-14 00:00:10 UTC

- reply

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

2026-06-13 22:01:54 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-13 22:01:45 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-13 21:00:59 UTC

- reply

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

2026-06-13 21:00:48 UTC

- reply

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

2026-06-13 21:00:37 UTC

- reply

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

2026-06-13 21:00:17 UTC

- reply

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

2026-06-13 21:00:01 UTC

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 15:00:00 UTC

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

2026-06-12 18:00:00 UTC

Now that's some #Bitcoin Wine 🍷
https://image.nostr.build/a46872dcdf777f87fe1f82425a9e22be4a1a2635a35e054898d3e90a22dcd07b.jpg

2026-06-11 02:18:54 UTC

- reply

Don't censor yourself

2026-06-11 02:16:11 UTC

- reply

That's awesome. I'm not familiar with those varieties.
That's where the intervention occurs?
Are you referring to like low intervention vs "normal" wine? If so, yes.
Farming matters obvs, but bad grapes vs good grapes is gonna be more noticeable in taste than how they make you feel. (Edge cases exist)

2026-06-10 23:52:17 UTC

- reply

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
#nevent1q…d8xg

2026-06-09 23:00:00 UTC

Corks are 100% Natural.
They come from cork trees and unless you want polyurethane glue in contact with your wine, you need to choose wine that uses them.
So many wineries cut costs here.
https://r2a.primal.net/uploads2/a/35/38/a35389b8e171c90e70422793d4c90093f6aa13413e8cef87f2530da1ad80f192.png
https://r2a.primal.net/uploads2/7/20/92/72092274371841e6b897cb6aafc5f0f8ade97e997658256901d452f35d91ca7e.png

2026-06-09 17:00:01 UTC

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 01:15:57 UTC

- reply

My b

2026-06-09 01:14:27 UTC

- reply

Oh hell yeah! Which wine?

2026-06-08 22:01:16 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-07 21:00:02 UTC

Oh, you think you’re patient?
Try starting a winery.
Just when you’re amped up to make a massive life change, ready to start the next chapter of your life, when you have all this momentum to do things, the only thing you can do is wait.
From the day I committed my life’s savings to starting Peony Lane to the day I made my first sale was two years.
That frustratingly long stretch of time was a gift I didn’t know I needed.
Before wine, I’d bounced between side projects where I lost steam quickly. I knew I wanted to start a business, and I knew I needed something that forced me to commit. I needed a forcing function that would make me step up into a role I knew I was capable of, but didn't have a reason to take on.
What I didn’t understand was how many sleepless nights, panic attacks, and moments of self-doubt came with it. Facing a real chance of failure head-on forced me to care. It pushed me past my limits and made me confront who I really was. That person wasn’t good enough, but could be.
Those two years of waiting became the foundation for everything that came next. I not only produced good wine on my first try, but also built the house I live in today and discovered Bitcoin.
I get asked how Bitcoin changed me. It didn’t. I changed me, and that change led me to Bitcoin.
I never really want to go through another time like that again, but I’m glad I did. If another one comes, I know I can handle it.
That stretch from 2019 to 2021 was the most important time of my life. It’s when I decided to step up instead of settle.
Proud of myself for that.
https://r2a.primal.net/uploads2/2/66/6e/2666e39d8a34b37d45a85d7e402f42f59467633f87a6d7b0ad2789c53f324b26.jpg

2026-06-07 08:01:20 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-07 00:13:40 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-06 21:00:34 UTC

- reply

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

2026-06-06 20:50:00 UTC

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

2026-06-06 08:01:09 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-05 22:01:41 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-05 22:01:16 UTC

- reply

Pairs with Peony Lane? 🍷

2026-06-05 20:50:00 UTC

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 05:50:00 UTC

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 03:50:00 UTC

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 02:00:11 UTC

- reply

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

2026-06-04 00:08:31 UTC

- reply

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

2026-06-03 23:00:11 UTC

- reply

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

2026-06-03 22:07:46 UTC

- reply

Yeah idk and my thinking might not be right here, but not all plastics are created equal and the caps have much softer plastic that leeches more.
Most of the plastic probably comes from from production

2026-06-03 19:50:00 UTC

The plastics come from the caps
You need to be Cork Maxxing, Anon
Wine is your friend here 🤝🍷
https://blossom.primal.net/3f40a1de8500eb7119e69ab3ae10df3263ad2c18c98c3ab5f5289ff85802de30.jpg

2026-06-03 15:57:47 UTC

- reply

Oh then you have room for a sweet one!

2026-06-03 14:19:28 UTC

- reply

They aren't too expensive for something that goes on your counter.

2026-06-03 14:18:01 UTC

- reply

That Tempranillo has been a hit, but my specialty is Pinot Noir so you'd be right on to try that with this dish as you said

2026-06-03 04:50:00 UTC

Does wine get more valuable over time?
Let's level set.
You can't just walk into a wine shop, grab any bottle off the shelf, stash it away for a few years, and expect to flip it for a profit. The wine might improve in quality if you store it well, but there are real barriers to resale.
https://blossom.primal.net/4a4c090847cf903a2c931972dc3736ce88de84f0bf81ae98424411746d0a9440.jpg
Don't trust. Verify.
How can I be sure you stored that bottle properly for a decade? What if the power went out one summer and your wine fridge hit 85 degrees for two days? That's enough to cook a bottle.
The only real proof that the wine was aged well comes when you pop the cork. Unfortunately, the sale happens long before then so reputation is everything and that takes decades to build.
The wine has to matter in the first place.
Most wines on shelves aren't built to age and don't come from a vintage anyone's hunting for. There's a glut of wines that taste similar, fade fast, or never had any upside to begin with.
Why would someone pay a premium for your ten-year-old bottle when there are tons of others with the same profile?
Only a small handful of wineries have earned a reputation for age-worthy wines. Within that, not every vintage even stand out.
If you want to dip your toes into aging wine, here's my advice: Buy a full case of a red you love. Store it properly. Open one bottle every six months. You'll notice a difference and it'll be an enjoyable exercise.
As for those of you buying my wine with the idea of flipping it someday: I'm honored. I think my wine is suited to age well and unique enough to be worthwhile. If you end up making money by reselling my wine, that's great for me.
But I'm not holding my breath...especially in Bitcoin terms.

2026-06-02 23:35:07 UTC

- reply

If it's stored at room temp you should already have a plan to drink it. And if you have that, it should be cooler temp to serve it anyways so what are you doing?

2026-06-02 19:31:24 UTC

- reply

Pairs with Peony Lane? 🍷

2026-05-31 21:00:01 UTC

PSA on wine storage.
If you're not storing Peony Lane in a cellar or wine fridge, you shouldn't be storing it long term.
Wine that is unfiltered, unfined and has low sulfites is way better for you, but needs to be treated well.
Drink up. HIGHER. 🤝🍷

2026-05-15 21:00:01 UTC

I don't make Merlot anymore because of the movie Sideways.
Hollywood ruins everything.

2026-05-13 21:00:01 UTC

ITS GRAPE SEASON soon™
https://blossom.primal.net/1e0de2b63858638929cb6914176540104792ee81931533a2d3aacadad49d1219.jpg

2026-05-10 12:00:24 UTC

- reply

Wine 👀

2026-05-09 20:00:16 UTC

- reply

Wine 👀

2026-05-08 21:00:00 UTC

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.

2026-05-05 21:00:01 UTC

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.🍷

2026-05-03 21:00:01 UTC

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

2026-04-26 21:00:00 UTC

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 21:00:00 UTC

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 21:00:01 UTC

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 21:00:01 UTC

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.

2026-04-16 06:00:51 UTC

- reply

Wine 👀

2026-04-16 06:00:23 UTC

- reply

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

2026-04-13 21:00:01 UTC

"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 21:00:19 UTC

- reply

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