Ben Justman🍷

The time is near.🍷👀

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

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Paul Revere KNEW

Peony Lane Introduces: BITCOIN REWARDS Starbucks points are 2000and late. Every purchase now earns REAL you-can-move-it-to-Cold-Storage-Bitcoin via nostr:nprofile1qqsdg2l0cswmfv986ejhv7pxs4kguhwk5xwcyp9yd6a7gr54shcgzsspp4mhxue69uhkummn9ekx7mqpr3mhxue69uhkummnw3ezucnfw33k76twv4ezuum0vd5kzmqrt0dcj

The volatility phase of winemaking is over. Each vintage of grapes changes massively in a very short period of time in the Fall. Over the course of 60 days, they go from green berries to red wine. Veraison - Harvest - Crush - Fermentation - Press Then they wait. Winter is here. Things really slow down for the wine once it hits the barrel, but the process isn't done yet. A secondary fermentation is about to start. Malolactic Fermentation is spontaneous in my red wines. It is a process where bacteria convert tart malic acid into softer lactic acid, resulting in a smoother, less acidic, and more complex wine and it usually starts a month or two after I've pressed wine into barrels. After this completes the acid softens, the texture settles and the wine relaxes into its long, silent aging journey.

I CAN FEEL IT IN THE AIR TONIGHT

Tread on me Harderr Daddy