PeonyLaneWine
Peony Lane Wine

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

Made by Ben Justman

Public Key

npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

Profile Code

nprofile1qqs0weetfay6vkwvh2zsvegs7zdxjrw85auxj6grex8z8ev3ppu5f9qpp4mhxue69uhkummn9ekx7mqpz4mhxue69uhkummnw3ex2mrfw3jhxtn0wfnszrmhwden5te0dehhxarj9ekk7mg57qyxq

Publishing to

nos.lol

nostrelites.org

nostr.mom

Author Public Key

npub17anjkn6f5evuew59qej3puy6dyxu0fmcd95s8jvwy0jezzregj2q492c0c

Show more details

Last Notes

2026-09-20 21:00:01 UTC

The Clean Wine Contradiction: Why I Use the Term (And How You Should Evaluate It)
I need to address something uncomfortable: I market myself as "clean wine," and that term has been completely bastardized.
Anyone can slap "clean wine," "low intervention," or even "natural wine" on their label. There's zero regulation about these terms in the USA and Companies are exploiting wine's unique regulatory gap. Alcohol is the only major beverage category that doesn't require ingredient lists.
That means many producers sell premium-priced "clean" wine while disparaging conventional producers. They're making bank off consumer anxiety about mysterious additives, often while their own wines come from the same bulk market they're supposedly disrupting.
How the Wine World Deals With It (Spoiler: They Don't)
There are people calling out this BS, but there's no grand solution in sight.
The regulatory gaps that allow this nonsense also exist for legitimate reasons - wine isn't a manufactured product with consistent inputs year after year.
Requiring detailed ingredient labels would crush small producers under bureaucratic burden. Many winemaking aids don't actually stay in the finished wine - do those go on the label? And ingredients lists won't tell you if the producer used pesticides anyway.
Meanwhile, there's a thriving "black market" where anyone can buy bulk wine, slap their own label on it, and compete aggressively because they don't have vineyards to maintain.
Unless you want government agents inspecting every winery (and trust me, alcohol regulation is burdensome enough), this wild west situation isn't changing anytime soon.
My Solution: Don't Trust, Verify
So why do I still use the term "clean wine"? Because when done right, it means something. But you can't rely on the label to tell you what that is.
Here's my two-part litmus test for evaluating any wine, including mine:
1. Meet the Producer (Or Get As Close As Possible)
High-quality wine producers are transparent because they're proud of what they do. They want to tell you about their vineyard, the growing season, why their location creates amazing terroir. They geek out over details.
If a producer is vague about where their wine comes from, that's your red flag. Marketing companies selling private label wine keep things mysteriously simple.
Ask questions. Where are the grapes grown? Who makes the wine? What's their approach to vineyard management? The answers (or lack thereof) will tell you everything.
2. Live in a "Don't Trust, Verify" World
After you've done your homework, there are only two questions that matter:
Do I like the wine?
How do I feel afterward?
That's it. That's your quality control.
Your body knows the difference between wine that's been manipulated to death and wine that's been crafted with care. Some people get headaches from certain sulfites. Others react poorly to high tannin manipulation.
The proof is in the bottle
https://r2a.primal.net/uploads2/5/f2/93/5f29316b10d9622467214f42fd89c64c0801851d1b162ba8c50e2184fd093b05.jpg

2026-09-20 15:00:00 UTC

Did you know wine is good?

2026-09-19 21:00:00 UTC

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

2026-09-19 15:00:04 UTC

Running Peony Lane has shown me how wineries scale and why many do not want to.
With red wine, every production increase takes more than two years to pay off. Early on, you just make wine and figure out sales later because scaling production has no shortcuts. Overproduction is a calculated risk in the beginning and a massive undertaking once you are established.
Sales come in two main forms:
Direct to consumer through a tasting room and online.
Wholesale to liquor stores and restaurants, usually with a distributor who takes a cut.
DTC is the highest margin, but hard to scale volume.
Wholesale is incredibly low margin, so you need huge volume for it to work.
This creates a structural gap in winery sizes.
Small wineries live and die on DTC. If they get a little bigger than their DTC can support, they push the excess into wholesale accounts. Wholesale moves wine, but the real value is exposure. It becomes a marketing play and a liquidity provider more than a profit center.
Large wineries flip the relationship. Tasting room sales become a rounding error for net profit, so the tasting room becomes their marketing play. They use the physical experience to win loyalty, because on a wine list it is easy to look like just another bottle.
There is a massive chasm between these two sizes.
The rough rule of thumb is that being small works up to about 10,000 cases per year. Beyond that, you enter no man's land until you reach the economies of scale that start to matter around 40,000 cases. Without a nationally recognized wine region behind you, crossing that middle zone is nearly impossible.
Colorado's biggest limitation is scale.
We make good wine, but not enough to force national attention.
It is the classic chicken and egg problem.
The region needs scale to get recognition, and recognition to get scale.
https://r2a.primal.net/uploads2/0/5e/20/05e20a3bed086d5561a72297b867c0091e6171df5cadf0a8913d35eb2c36bed4.jpg

2026-09-18 18:00:03 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

2026-09-17 16:00:03 UTC

The difference between Pinot Noir vines and Thompson's seedless. Both planted in CO in 2004.
Farming Pinot Noir at elevation isn't easy 🍇
https://r2a.primal.net/uploads2/d/49/32/d4932f004553c8814f98406250a3b446ce2e190e0e70d147b42e5f86c49cb452.jpg
https://r2a.primal.net/uploads2/b/07/60/b07608248f9d4d4d0438bb6dd0298028c066849c29e4d424e5270b5b48348dc7.jpg

2026-09-17 04:00:06 UTC

- reply

I make low intervention wine at high elevation.
The best deal I'm currently offering is 4 bottles of my Estate Pinot Noir + 1 month of free TBL Pro from The Bitcoin Layer for $210 with Free Ground shipping.
Only 21 available.
https://peonylanewine.com/wines?utm_source=nostr&utm_medium=reply&utm_campaign=tbl-pinot-bundle&utm_content=peony-engager

2026-09-16 22:00:27 UTC

- reply

Pairs with Peony Lane? 🍷

2026-09-16 14:00:00 UTC

EAT MEAT DRINK WINE🇺🇸🍷
https://r2a.primal.net/uploads2/9/58/2d/9582df8405eba57a5cbe79cb8e9b378bea1c44c9a84b6b4f1eb3763d7f1630b8.jpg

2026-09-15 23:00:00 UTC

If you don't buy wine, you're a bear.

2026-09-15 17:00:01 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

2026-09-14 18:00:01 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

2026-09-13 22:00:34 UTC

- reply

Pairs with Peony Lane? 🍷

2026-09-13 21:00:01 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

2026-09-13 15:00:01 UTC

You're being lied to about wine, Anon.
To most people, vintage variation is entirely theoretical. They haven't actually experienced it and even if they have, it's a bit shrouded in mystery.
Have you ever taken the time to open up 2 bottles from the same vineyard of different vintages at the same time and given them the attention it takes to recognize the differences?
Vintage variation is ephemeral and hard to experience.
That's exactly why it's become lost in most American wine.
The average wine consumer is buying a $20-$30 bottle. They're picking by variety, then likely by finding a cool label. Once they find one they like, they stick with it because the wine aisle is an extremely daunting place to be.
That wine brand now has their loose loyalty because you liked their product that one time and know where to find it on the shelf. If the winery makes a vintage that tastes different (not necessarily "worse") they could lose you as a customer.
Not to mention, the ratings agencies that score wine have very specific flavor profiles they look for and, at the scale of these wineries, the difference between a 90 and a 91 score is millions and millions of dollars.
The fiat wine world incentivizes manipulation, and sameness and blending between vineyards to the extent that vintage variation is an extreme afterthought and no one even knows they're missing it.
But Ben, if no one even knows they're missing it, why should I care?
Vintage variation is a look into the soul of wine. You can tell characteristics about the vineyard from any vintage, but the difference in taste year to year is that ephemeral bit that makes people go crazy about wine in the same way that people go crazy about bitcoin when they first start going down the rabbit hole.
It's the secret sauce.
It's what truly differentiates soulful wine from the grape derived alcoholic beverages that are created by food scientists in labs that pass for wine these days.
Most bottles are just empty vessels. The soul was never invited in.
https://r2a.primal.net/uploads2/0/05/05/00505ffc55e36e0f41ecb438b79c2c80bb65272b08b2529c493c2bf4df02ce27.jpg

2026-09-12 21:00:01 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

2026-09-12 15:00:01 UTC

Bitcoin attracts people from every walk of life
The only real barrier to entry is curiosity.
Curious people tend to be successful, so when you gather a bunch of curious people together, you get humbled fast.
I can’t tell you how many times I’ve met a random Bitcoiner only to realize they were way ahead of me.
Smarter. More Successful in business.
Or just figured this all out 10 years before I did.
I have been in countless conversations thinking, "Who the fuck am I? I’ve done nothing compared to this person, but for some reason they want to talk to me?"
There's always a bitcoiner thats better than you at everything.
For Example:
Skiing has always been my thing.
I am really fucking good and I rarely get to ski with people who push my limits. Being the best in my crew has been a source of ego for me for a long time.
A few years ago, I went to the Bitcoin Ski Summit and as we broke into groups and the first one was labeled, “If you’re the best skier on the mountain, join this one.”
I jumped right in.
It was a powder day at Jackson Hole. I wasn't about to be polite waiting on some Jerry to go find their lost ski.
The last person to join the group was some dude without a helmet.
Jerry-ville for sure.
Turns out the dude was an Olympic skier and I couldn't keep up even going 100%. Best Day Ever and I was honored when he defied the authorities to smuggle a bottle of my wine home to Canada.
They say firewood warms you twice.
Well, Bitcoin humbles you twice.
First, by showing you the world does not work the way you thought.
Then, by surrounding you with casually incredible people.
https://r2a.primal.net/uploads2/0/e6/3c/0e63c12569a6372883e18570072c64186193cb137c8cf114d3428c6aa33459ca.jpg

2026-09-11 18:00:00 UTC

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

2026-09-10 22:01:50 UTC

- reply

Pairs with Peony Lane? 🍷

2026-09-10 22:01:36 UTC

- reply

Pairs with Peony Lane? 🍷

2026-09-10 16:00:01 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

2026-09-09 22:00:30 UTC

- reply

Pairs with Peony Lane? 🍷

2026-09-09 21:00:23 UTC

- reply

2026-09-09 14:00:01 UTC

I do not foot stomp my grapes
https://r2a.primal.net/uploads2/e/92/bb/e92bb9c0dec943e89028455ed7f6caaff95e625ba3201ca5ae19539e54a35088.jpg

2026-09-08 23:00:03 UTC

Winemaking is v dangerous
https://r2a.primal.net/uploads2/a/29/77/a2977588bc90f23e89095d8b40483d06236d167dd16d09286f7d03f3235b4e9a.jpg

2026-09-08 22:00:36 UTC

- reply

Wine 👀

2026-09-08 22:00:09 UTC

- reply

2026-09-08 17:00:01 UTC

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

2026-09-07 18:00:00 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.
https://r2a.primal.net/uploads2/d/ac/88/dac888a3fae282fc7f9d11ef4026907fc1d65b21a39dece210d3b8bdce567c1d.jpg
https://r2a.primal.net/uploads2/6/fb/30/6fb30d6672580816e6a6ee54c1fbc883511f200b4d0690509ecfe3a21bd0dfc4.jpg
https://r2a.primal.net/uploads2/b/12/41/b124174d10af01b75ad21dca80857ac846ad612dfcb6fda64dbf8149079aec65.jpg

2026-09-06 21:00:01 UTC

Here is a list of all the preservatives a winery can add to their wine without having to disclose that information on the label.
sulfur dioxide
potassium metabisulfite
potassium sorbate
ammonium sulfite
ammonium bisulfite
sodium sulfite
sodium bisulfite
sodium metabisulfite
copper sulfate
zinc sulfate
There's no way to find out which of these is in your wine without contacting the winemaker directly. Shake your Winemaker's Hand.

2026-09-06 15:00:01 UTC

At Peony Lane is just You and the Grapes,
Skin to Skin. 🍷
No need for an ingredients list.
Wine, the Justman way. 🍇

2026-09-05 21:00:00 UTC

An unlimited supply of this wine is why all my friends are now Bitcoiners.
https://r2a.primal.net/uploads2/8/29/e1/829e187b5371d58d4402b97054142784cc2b6cbc0b25723d98bdc5c7048f2a19.jpg

2026-09-05 15:00:01 UTC

There are two questions that matter in wine
1) Does it taste good?
2) How do you feel after drinking?
https://r2a.primal.net/uploads2/9/f0/4d/9f04d6903b814774e045e87bcb0d712d60c66b66ae0886584a53084c9dece5ec.png

2026-09-04 18:00:01 UTC

Saturday Sun! ☀️
Pregame for Saturday Night 🍷
Whoever said "Don't get high on your own supply" definitely never made wine. 😉🍇🧡
https://i.imgur.com/I73RKmv.jpg

2026-09-03 16:00:00 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.
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.
https://r2a.primal.net/uploads2/6/54/7f/6547f1b50fa86cd5137c73644053420bd8063fe054d2ebb7ba18ac4066d7b475.png

2026-09-02 14:00:01 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.
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.
https://r2a.primal.net/uploads2/4/a4/c0/4a4c090847cf903a2c931972dc3736ce88de84f0bf81ae98424411746d0a9440.jpg

2026-09-01 23:00:01 UTC

I tell people all the time, go meet your winemaker.
But that’s useless advice if you don’t know what questions to ask.
Here’s where I would start.
Your goal is to get them talking. To do that, you need to come off curious and compassionate, not accusatory. You’re not trying to catch them in a lie. You’re trying to learn how they think.
Start with sulfites.
You could say something like,
“I know all wine has sulfites, but I keep hearing they’re overused in a lot of wines out there.”
That’ll open the door. If they immediately agree, you’re probably talking to someone who’s thinking carefully about what goes in their wine. If they bristle or start defending heavy use, there’s a good chance it’s a more conventional approach. And if they’re using a lot of sulfites, they’re probably using a lot of other stuff too.
Then ask about the vineyard.
Not, “Do you spray?” That comes off combative. Instead, ask,
“What’s the biggest weed, pest, or fungus issue you deal with?”
Then follow with,
“That sounds like a nightmare. What can be done to stop it?”
Their answer is going to tell you everything. You may need to look up a spray name later, but the tone of the conversation will already have given you what you need. Listen for whether they talk about the land like it’s something they’re connected to, or something they’re trying to control.
Personally, I’m a big vibes guy.
If it feels off, if they’re defensive, cagey, or dodging the question, that’s your answer.
Trust your gut. It’s good at tasting wine too.
https://r2a.primal.net/uploads2/6/42/b2/642b2b3136a4ef254e26eb3101d407f7f779eddd05193dd41adf082fd89063e2.jpg

2026-09-01 17:00:01 UTC

If Bitcoiners are Cyber Hornets, what should I call this wine?
https://r2.primal.net/cache/c/d2/89/cd28935c2ee5489aa0f62f52dce3e500487cc9013b992e0a705b250092d55bf3.jpg

2026-08-31 18:00:00 UTC

EAT MEAT DRINK WINE🇺🇸🍷
https://r2a.primal.net/uploads2/9/58/2d/9582df8405eba57a5cbe79cb8e9b378bea1c44c9a84b6b4f1eb3763d7f1630b8.jpg

2026-08-30 22:00:07 UTC

- reply

2026-08-30 21:00:01 UTC

In business today, you are either growing or you are dying.
Bitcoin gave me a third option.
Bitcoin is my growth division.
When I started Peony Lane, all I knew was that I wanted to build a business I enjoyed. My logic was simple. If I enjoyed doing it, I would find a way to make enough money, and since the work is tied to my family, I wanted something I could see myself doing forever.
Turns out running a big winery and dealing with distributors does not sound fun at all.
I like making wine for Bitcoiners and shitpoasting on the internet.
No, it doesn't make a ton of money, but I figured out this Bitcoin thing. If I'm right, my retirement is already covered and if I'm wrong, I'll get to enjoy debt slavery anyway.
So my goals are simple.
Stay cashflow positive and keep making great wine.
I have no plans to scale production and I don't think I need them.
Bitcoin IS my growth plan.
https://r2a.primal.net/uploads2/d/0a/07/d0a076cb3b17f6ae2e27882d2afb6ea71223e122f37213b63b28e3032a95529a.jpg

2026-08-30 15:00:00 UTC

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

2026-08-29 21:00:15 UTC

- reply

2026-08-29 21:00:06 UTC

I do not foot stomp my grapes
https://r2a.primal.net/uploads2/e/92/bb/e92bb9c0dec943e89028455ed7f6caaff95e625ba3201ca5ae19539e54a35088.jpg

2026-08-29 15:00:00 UTC

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

2026-08-28 18:00:12 UTC

You can just grow grapes here 🍇
https://r2a.primal.net/uploads2/3/9f/1a/39f1a2ea873470e5bd1ebe78391751e1bd403bb838be633be0f4c8b683f2e2f9.jpg

2026-08-27 23:00:16 UTC

- reply

2026-08-27 21:00:16 UTC

- reply

2026-08-27 16:00:04 UTC

Preston had one too many...bottles 😉
Peony Lane FTW 🍷#Bitcoin #Winechain
https://image.nostr.build/c28232c7140f1b6ec843c9cf5bccf9462dad292023cda3e9a489365ce5c90f19.jpg

2026-08-26 14:00:00 UTC

Shake your winemaker's hand
https://r2a.primal.net/uploads2/2/52/f4/252f40bdd2ba97cdf839ba5e000c0ea345140b612b5607ca606f13f6dd87387a.jpg

2026-08-25 23:00:00 UTC

2026-08-25 17:00:00 UTC

This Chardonnay was a YOLO experiment.
It's the only wine I've ever made that HASN'T won an award because "It lacks varietal character"
That's exactly what I wanted.
So after hearing that and getting feedback from wine professionals that this was my best wine, I've stopped caring about wine awards.
You won't see me bragging about how well I fit into their narrow boxes for what wine "should" taste like.
Judge Me Harderr Daddy
https://r2a.primal.net/uploads2/a/6f/cc/a6fcc42723bf21c319c0bc1ccd6c8a5a72ed2a6c08d92618a8ba90c0e2b3bde0.png

2026-08-24 18:00:01 UTC

Wine is nothing but a multiplier.
Great company, good food, the right moment. Wine can elevate the experience.
Even the nicest bottle can't turn a shitty day around and shitty wine can be amazing with friends.
Drink to enhance, not to escape.
https://image.nostr.build/3e4b20c16da25a0475e2bd252fe7b84cc0cb8828e2b7b7cb9d6d800a5d8b457c.jpg

2026-08-23 21:00:01 UTC

I much prefer drinking a few glasses of wine one night per week over one glass of wine a few nights a week.
That's balance for me

2026-08-23 15:00:00 UTC

DRINK ANOTHER FUCKING MERLOT
https://r2a.primal.net/uploads2/3/85/f3/385f3a1e01f0e8a534ff3ac7a613c7c43505c138c6c9fec0e5a5a1b6a26a0246.png

2026-08-22 21:00:00 UTC

What goes through your head when you drink my Pinot Noir? 🍷👀
https://i.imgur.com/h2tvC2L.jpg

2026-08-22 15:00:00 UTC

High Elevation Wine Farming Works without chemicals
(while most other regions depend on them)
If it's not cold, and it's not dry, you're going to have pest, disease or fungus problems. Most U.S. wine regions don't offer both which is why farming organically is nearly impossible.
On the extreme difficulty end of the spectrum, Virginia (2% of US wine production) is too hot and too humid. Summer rain fuels black rot, downy mildew, powdery mildew, and botrytis. Only three vineyards in the entire state are certified organic.
The Finger Lakes (0.5%) are cold, but still humid. Same diseases.
California (81%) is dry, but pest pressure is extreme. They fight Pierce's disease, phylloxera, and leafroll virus with a mix of chemicals and integrated pest strategies.
Fighting all of these issues is while remaining organic can be like fighting against inflation by holding treasury bonds. Its just not affective enough and is the main reason why only 0.4% of the wine grapes grown in the USA are produced organically.
The best way to avoid these issues is to find a place that is just cold enough to kills pest and just dry enough to stave off infection while also not being too cold and too dry to be able to actually farm.
Only small pockets of these zipper zones exist around the USA and they do come with their own challenges, but Colorado's West Elks AVA is one of them.
Here we farm at knifes edge between the Rocky Mountains and the Utah Desert. At 6,000+ feet, the winters kill off most threats and the arid summers prevent mildew.
The tradeoff? Most vines can't survive here and even the ones that do get frozen back to the ground (destroying an entire vintage) every few years.
Despite being known as a finicky grape, Pinot Noir thrives here. Chardonnay, Gewurztraminer and Riesling do too.
Our Wine Region is small, but this climate allows us to punch above our weight.
https://r2a.primal.net/uploads2/4/8b/21/48b214e93a26e390b0ff16599834b3c4ea4827682c02513b67ff6f5ee6fb64a4.jpg

2026-08-21 18:00:01 UTC

Turns out by accepting Bitcoin, my prices will go down Forever. I'm Rekt.
Why didn't anyone tell me?
Peonylanewine.com
https://r2a.primal.net/uploads2/8/19/18/819181ba3595e99d954c890beffae187eb8b3dad6f7bda1273e9f4c2f31ab862.jpg

2026-08-20 16:00:00 UTC

Eat Steak.
Drink Natural Wine.
Have fun.
https://image.nostr.build/42328ba97dacce516919b2b19bdaa43c2b0651fed271308a34b6e8e6f0a256c9.jpg
https://image.nostr.build/e5c07c8f7fc4a6919322502580d7b95dfdc835425a54355fabdf533667ef7dcb.jpg

2026-08-19 14:00:01 UTC

Your grandparents wouldn't touch the wine you see in stores today. They'd taste the chemical additives.
Drink Peony Lane.
Make them proud.
https://r2a.primal.net/uploads2/a/de/19/ade1994607a3484f37277a3eed04a292533bbacbd6868702569a3b00c5946a36.png

2026-08-18 23:00:00 UTC

Oak aging brings more dramatic shifts, but most of a wine’s quiet evolution happens once it’s already in the bottle.
Wine is almost always evolving.
Corks aren’t sealed air-tight. Tiny amounts of oxygen slip through over the years, softening tannins and deepening aromas. This slow, steady exchange lets tannins bind together, softens edges, and builds the depth that only time can create. When it happens too fast, freshness fades and the wine flattens before it’s ready.
Different closures change the pace.
A traditional cork lets in a little air.
A synthetic cork often lets in more than you’d want.
A screw cap allows almost none.
If you’re holding wine for the long run, store it cool, dark place on its side.
If you don’t have a way to do that, just find a good reason to pop that cork.
Wine only gets better with age when it’s being treated right.
https://r2a.primal.net/uploads2/a/11/cf/a11cfe2481b417609ead5423453aad9a5a44f87ca063fcddcf48c02ee158f08a.jpg

2026-08-18 17:00:00 UTC

Winemaking is v dangerous
https://r2a.primal.net/uploads2/a/29/77/a2977588bc90f23e89095d8b40483d06236d167dd16d09286f7d03f3235b4e9a.jpg

2026-08-17 18:00:01 UTC

If you don't buy wine, you're a bear.

2026-08-16 21:00:01 UTC

The Art of Storage: Wine, Bitcoin, and Trusting Time
The best things improve with time, but only if you store them right.
The Real Deal: Cold Storage & Natural Wine
When the asset is real, you store it with care. Natural wine goes in the cellar. Bitcoin lives in cold storage. Both require:
- Shelter from daily volatility
- Time to realize their potential
- Patience to let nature take over
You think in longer timeframes here. Bitcoin moves in four-year cycles. Good wine spends years in its prime. No rush. No panic moves.
The Proxies: Hot Wallets & Conventional Wine
Then there's the fast lane: Treasury strategies. Mass-market wine. Built for access, not aging.
- Preserved wine can sit on shelves
- Bitcoin in a fund needs constant oversight
- Both reward activity, not stillness
These models rely on management, not maturation. They can perform well, but they don't reward patience.
The Principle
The closer you get to the real thing, the more cold storage and patience become valuable. If you're betting on innovation, you need to act fast and stay nimble. If you're holding scarcity, time does the heavy lifting.
Conventional wine can taste great. Bitcoin proxies can perform. But there's something different about holding the real thing and watching it blossom on its own timeline.
What are you storing for the long term?
https://r2a.primal.net/uploads2/e/0c/d4/e0cd452fab82d65d00f3cb37c20a94bdf7e70d1db9874cd9cb0df2256ace08fd.png

2026-08-16 15:00:01 UTC

Eggs can Make Wine Great Again
Seriously. Egg whites are used in red wine as a natural clarifying agent to soften tannins, reduce astringency, and improve mouthfeel.
You pour the egg whites in, stir, and wait.🧵
A protein called albumin binds to sediment, settles out, and leaves a clearer, smoother, egg-free wine.
How do you know if a wine was clarified this way? You won’t, unless you meet the winemaker and ask.
Ingredient labels are not required, and it would probably kill sales if a winemaker went around telling everyone he uses eggs.
On the flip side, you also can’t tell if a wine didn’t use this process. A wine labeled vegan won’t have been clarified with eggs, but many self-respecting winemakers, like me, can’t bring themselves to label their wines ‘VEGAN’ even if they are.
Because of the implication.
https://r2a.primal.net/uploads2/9/43/62/943629b429088d1326caaa40d59d2470a92c9e6ad63049a6fcae49f86dc04cac.jpg

2026-08-15 21:00:00 UTC

I don't have any data to prove my wine is the best.
In fact, I think numbers ruined wine.
As soon as we started caring about how many points a bottle scored more than the experience we had while drinking it, the soul of wine died.
Wine is an art form meant to be enjoyed. It's best with friends or in accompaniment with another art form like cooking.
Reduce it to numbers and you miss the point entirely.
https://image.nostr.build/b61b7c44b74fe1489799ce5dba8a16f3096d894b9b556a8caf7d7b3209b57209.jpg

2026-08-15 15:00:00 UTC

I love when Bitcoiners come visit the cellar🍷
https://r2a.primal.net/uploads2/4/d3/6a/4d36a97169d68c2bcbc4132f18add56b8cb1c2545d5e4b704945d8dc1ac98ac4.jpg

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

2026-08-13 16:00:00 UTC

Linking wine to status never made sense to me.
Wine has so much less to do with what you spend on the bottle than the connections it creates. Any wine can be great if you pair it with good friends or a nice meal.
The memories are what matter in the end.
So why spend more when cheap wine checks that same box?
The difference is in how you feel afterward.
A great night with friends shouldn't end with a headache as you're going to bed and you shouldn't have to think twice about opening a bottle because you're worried about how tomorrow will feel.
That comes down to what's actually in the wine.
Most conventional wine is full of additives and excessive sulfites that your body doesn't handle well. That's where much of the hangover comes from.
Drink low intervention or natural wine. Meet your winemaker. Ask questions about what goes into the bottle. Once you find wine that leaves you feeling good the next morning, you stop worrying and start enjoying the nights that matter.
You'll find more excuses to have them too
Peonylanewine.com/wines
https://r2a.primal.net/uploads2/0/4f/8b/04f8b58bfac380e692d71b163da1963f8dbf936c15878331feb6f3d62c4be3c6.png

2026-08-12 14:00:00 UTC

Reputation is everything in both the Wine and Bitcoin world.
In wine, it can take decades of consistent excellence to build a respected brand or a sought-after region. In Bitcoin, it often takes a full cycle to prove you're more than a hype product that got lucky during a bull run.
Both industries follow the same rule: you cannot rely on consistent conditions to cover for bad decisions. One good vintage doesn't make you great. One good bull market doesn't make you credible.
In wine, the weather is an ever-changing beast. In Bitcoin, price action swings like a wrecking ball at consumer sentiment. Both act as volatile base layers that expose every weakness in your system.
Anyone can look successful in a perfect harvest or Bitcoin bull run. The real mark of durability is whether you can survive a late storm or an 80% drawdown without losing your footing.
Wine and Bitcoin are both built to reward people who play the long game. If you want a reputation that lasts, you need to show you can handle both the good years and the bad ones. Without proving your work for years or decades, the jury will still be out. There's no way to fake Time in the Market.
https://r2a.primal.net/uploads2/6/5d/21/65d219a67a65429138b6d37205f0e81e9d5393baf2155369a46af04715d30758.jpg

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

2026-08-11 17:00:01 UTC

Do calories all count the same even if they make you feel differently?
Tryna figure out how wine calories don't count so more anorexic girls will buy my wine

2026-08-10 18:00:00 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://r2a.primal.net/uploads2/9/9c/41/99c4111a0dc8d0d59daad3e68b7c77be0542ff2c1bc216dcebb0c6319253651e.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

2026-08-09 15:00:00 UTC

It still just blows my mind that I can drink 3/4 of a bottle of Peony Lane Wine to myself, not take drinking water before bed seriously and wake up without a hint of a hint of a headache the next morning.
If you're wondering how every historical figure survived being drunk all the time, this is how.
https://r2a.primal.net/uploads2/8/d5/be/8d5be37c7accb63f1d9aa70a290702f2ddd24ea2cf26b85fa485999841edb318.png

2026-08-08 21:00:00 UTC

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

2026-08-08 15:00:00 UTC

Wine and whiskey both contain alcohol.
But your body does not respond to them the same way.
From a health perspective, here is what actually matters🍷🥃🧵
What They’re Made From
Whiskey starts with fermented grains like corn, rye, wheat, or barley.
Different styles use different blends. Bourbon is mostly corn. Scotch is malted barley. Rye and Irish whiskey follow their own rules.
Once distilled, those differences mostly disappear.
Distillation strips away nearly everything except ethanol and water.
Red Wine starts with grapes and grapes naturally contain compounds that survive fermentation and end up in your glass. These include polyphenols, which have been studied for their ability to reduce inflammation, support blood vessels, and protect cells from oxidative stress.
Barrel Aging
Both wine and whiskey usually spend time in oak.
Whiskey can age for decades. Wine typically ages for a few years.
Barrel aging affects taste. It does not affect how your body processes the alcohol.
Sugar and Blood Sugar
Alcohol interferes with your liver’s ability to regulate blood sugar.
That is why drinking on an empty stomach can leave you shaky or foggy.
This effect is made worse when alcohol is paired with sugar.
Whiskey is often mixed with soda, syrup, or bottled cocktail blends and even unflavored whiskeys may contain added sugar or glycerin to smooth the taste. This spikes your blood sugar and crashes it fast.
To avoid the worst affects of whiskey:
- Skip flavored whiskeys and sweet mixers
- Look for "straight" or "bottled in bond" on the label
- Drink it neat or with water
Dry red wine has less than one gram of sugar per glass.
It will only produce a small rise with less of a crash.
Additives
There is no ingredients list required for wine or whiskey in the United States.
When you feel bad after drinking, that lack of transparency makes it hard to know what you are reacting to.
Wine can include Mega Purple, acidity regulators, gums, and excessive sulfites.
Whiskey can include caramel coloring, sugar, artificial flavorings, or texture enhancers like glycerol or glycol.
You cannot really avoid one single additive and ignore the rest.
These things tend to come together.
Tips to avoid them:
For wine, look for low-intervention producers. French and Italian bottles are often less manipulated and not hard to find.
For whiskey, get to know the producer if you can, but other than that, there's not much you can do.
Sourcing and Contaminants
Glyphosate has been found in many conventional wines, even some labeled organic.
Grapes are often heavily sprayed, and glyphosate is not routinely tested for.
Whiskey is distilled.
Distillation removes nearly all chemical residues, including glyphosate.
From a contamination standpoint, whiskey comes out ahead.
But it is not that hard to avoid glyphosate in wine.
My vineyard has never seen glyphosate.
The land has been farmed organically for over 100 years.
Tips:
Either verify that your producer has a similar commitment, or default to French or Italian wines where these chemicals are banned.
Whiskey gives you the downsides of alcohol, and very little else.
But at least you can drink it without a ton of sugar.
Red wine, especially low-intervention red, brings more to the table.
It retains polyphenols, organic acids, and fermentation byproducts.
It also contains quercetin, a compound that slows the breakdown of testosterone in your body.
If you are already drinking and want to choose the lesser of the evils, drink low-intervention red wine.
https://r2a.primal.net/uploads2/c/16/4d/c164d446664b591ed28de9b079d7c7d57dd12b0d03d63bb892ef66ca69e5cd7e.png

2026-08-07 18:00:00 UTC

Don't wine about it
Everything is gonna be grape
https://r2a.primal.net/uploads2/9/96/e1/996e162a69c8e5b49834166e77d6ebdf13a277c9c89a66ca0ee5542ec4c1daca.jpg

2026-08-06 16:00:00 UTC

Colorado Cabernet Franc is a Revelation.
You probably know Cabernet Franc as the quiet supporting actor in Bordeaux blends, overshadowed by its famous offspring, Cabernet Sauvignon. Most people do.
That's often because traditional Bordeaux Cab Francs tend to be lean, earthy, and herbal, with fruit notes taking a backseat to minerality and green spice. They're not the fruit-forward wines many American palates gravitate towards.
In the Colorado climate, Cabernet Franc takes on a completely different character.
Over 300 days of intense Rocky Mountain sun, combined with sharp day-to-night temperature swings, allow the grapes to ripen fully without accumulating excess sugar.
This means the fruit stays fresh, not jammy, and the natural acidity keeps the wine crisp and lively. Instead of an herbal bomb, you get a juicy, deep red that maintains the variety's subtle depths.
People always tell me how hard it is to find a pure Cabernet Franc. Truthfully that's because most Americans don't like the traditional style. If you've been searching for one or just want to explore something new, Colorado Cab Franc will give you an expression you didn't know you were looking for.
https://r2a.primal.net/uploads2/d/33/05/d3305ec041680522d33e5847e41ee43d8676128ad97faeab57b54d3d57fa1755.jpg

2026-08-05 14:00:00 UTC

GM.
Feeling reflective today.
It’s wild that this is my life.
I make wine on the property I grew up on and sell it by shitposting alongside My People on the internet.
None of this was planned.
At 25, I was floundering. I knew I needed to start something and bet on myself, but had no idea what.
My dad made wine as a hobby. One day he suggested I start a winery. I’d never made wine before, but I said fuck it and started Peony Lane.
That first year, I had no product to sell and hated the job I had. My dad wanted to build a house, so now I live in one that he and I built together.
When I moved home to do that, I lived with a friend who just happened to be a Bitcoiner. I was already into personal finance, and he pulled me down the rabbit hole. He also got me on Twitter, by always knowing everything before I did.
Serendipitously, when my first wine was ready, I happened to be dating a graphic designer. She designed my first labels and built the Peony Lane brand. Today, my labels are made by my best friend from high school.
Twitter started out as a way to learn more about Bitcoin. Then Bitcoiners started buying my wine.
Now, more than half my sales are in Bitcoin.
You can just exit the Matrix
https://r2a.primal.net/uploads2/d/c3/70/dc3705ca70dd78c942e35f0ee844edebc1f061dbe1e655fe9eb1b5e71daac566.jpg

2026-08-04 23:00:00 UTC

Thicker skins. Slower sugar development. More complexity.
Farming at High Elevation has major advantages.
High elevation means intense UV making the grapes develop thicker skins to protect themselves. More skin = more phenolic compounds (tannin, color, structure).
Cool nights slow the ripening process down. Sugar accumulates gradually. The grape hangs longer, developing flavor complexity instead of just sweetness.
Hotter climates rush ripeness. At 5680 feet, we wait.
https://r2a.primal.net/uploads2/4/ff/72/4ff728f39b07ef5feebf831b5eadacc4b60055ce6d3a5209006f0fa0960b7dc7.jpg

2026-08-04 17:00:00 UTC

Finish a whole bottle before this queue ends.
I dare you.
It would be irresponsible drinking if I told you not to.
https://r2a.primal.net/uploads2/e/7b/9e/e7b9ec24b90cf33d26ffc5f1f96eb16919fb5ab0b8e882e0bf0d5c165b76587b.png

2026-08-03 18:00:00 UTC

2026-08-02 21:00:00 UTC

I don't "produce" wine.
Producing focuses on creating a specific result. Production oriented winemakers push towards a goal they set before the grapes even come in. I don't blame them, much of the industry and consumers want consistency across vintages and varieties. Having the same taste every year can build brand loyalty.
It misses the point of wine though. You may as well be drinking grape flavored alcohol.
Consistency goes against the nature of wine. Each vintage is different. Each vineyard has its own character and trying to force consistency on an inconsistent base layer strips out everything that makes wine special.
My job is to put the wine in a position to succeed. I support it through the process and help it where it needs help. The end result varies.
Over time you get to know your vineyard and what the wine needs. That relationship takes years and it's not something you can do when you're sourcing grapes from different places every season or from a mix of vineyards.
Look for single vineyard, estate wines if you want something unique.
https://image.nostr.build/fa6bda4e1b78f8090a152d29cd6cfbc1fc015233833d886a10a9354e527af156.jpg

2026-08-02 15:00:00 UTC

Ya'll think im crazy
but I'm not the only one
Clean Wine🍷 -> No Hangover 🤯
https://r2a.primal.net/uploads2/3/d3/f9/3d3f95b024727460813b606ad3ad3d5949647451c48508db279eb634cdbd62f9.png

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

2026-07-30 16:00:00 UTC

Peony Lane:
Your wife will love you for it 🍷🧡
https://r2a.primal.net/uploads2/4/cf/55/4cf559196222b04b0a0f0ff320606bd23553efb52f07dabf36c93887191d1950.png

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

2026-07-29 08:02:26 UTC

- reply

Wine 👀

2026-07-28 23:00:00 UTC

2026-07-28 22:02:31 UTC

- reply

Pairs with Peony Lane? 🍷

2026-07-28 21:00:09 UTC

- reply

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

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

2026-07-27 22:02:28 UTC

- reply

Pairs with Peony Lane? 🍷

2026-07-27 18:00:01 UTC

Acidity is the backbone structure in wine.
Warm days build sugar while cool nights preserve the acid, and the huge day-to-night temperature shifts you can only find at elevation are what lock in the uniqueness of Colorado wine.
They let grapes ripen fully without losing their edge.
https://r2a.primal.net/uploads2/4/43/de/443deb47a1ea1e8a0d9d754be57670f8196633e936404b04a09fb2d749be3ebf.jpg

2026-07-27 03:02:23 UTC

- reply

Pairs with Peony Lane? 🍷

2026-07-27 01:48:31 UTC

- reply

Sir, this doesn't stay on the grapes long enough to make it into the wine

2026-07-26 22:02:33 UTC

- reply

Pairs with Peony Lane? 🍷