We received our first shipment of wines from Bos Wine, a winery that I first discovered at my local wine shop, the Fine Wine Source, then an independent wine tasting, and then my Bride and I made it a point to see the winery in Elk Rapids when we were up “north.” September has been a strong month for wines and I will attribute it to my birthday, as I am going to stretch the day into a month, after all my potential years going forward may be shortening, so the party days should grow.

The first wine out of the carton was Bos Wine Blau Rosé Old Mission Peninsula 2022.  The wine is a blend of Blaufrankisch and Pinot Noir and the fruit was harvested from the northern end of Old Mission Peninsula.  The wine is a blend of two distinct methods for making rosé wines; it was part Saignée Method and part direct press.  It was then allowed to undergo Initial Fermentation in Stainless-Steel barrels, and then it sat on the lees for five months giving the wine a creamy mid-palate while still retaining the definitive acid that is found in Northern Michigan fruit.  The wine is ready for drinking now, according to the notes from the winery and they are mentioning in their tasting notes “watermelon rind and dried strawberry.”

Then I pulled the Bos Wine Pinot Grigio Old Mission Peninsula 2021.  The year of 2021 was warm throughout the growing season, which was a highlight for Pinot Gris.  This varietal is an early ripening grape and is well suited for the potentially iffy Northern Michigan climate and growing season.  The wine underwent Initial Fermentation and then aged with extended lees contact in Stainless Steel barrels.  This allowed the wine to acquire some additional lushness and according to the notes the wine is drinking beautifully with tasting notes of “honey and apricot.”

The third wine out of the carton was Bos Blaufrankisch Old Mission Peninsula 2022.  The fruit for this wine came from Vineyard 15 on Old Mission Peninsula and sits on the north end facing the bay with sandy loam limestone soil.  The fruit was harvested quickly after long rains in order to preserve the natural acidity, by not allowing the fruit time to soak up the excess water from the rains.  The wine underwent Initial Fermentation with wild yeast and aged for eight months in used barrels to add some structure to this grape.  The winery suggests that this wine could be enjoyed immediately or allowed several years in the cellar, and the tasting notes mention “allspice and rhubarb.”