Autrement de Lamery

In 1998 Jacques Broustet quit his job in IT and started working as a part time winemaker at his grandparents small property in St Pierre D’Aurillac, Entre Deux Mers in the Bordeaux region. In 2006 he moved permanently to Lamery, discovered biodynamics and is now considered one of the great undiscovered natural winemakers of Bordeaux, a rare breed. Broustet’s wines tell a story of how the wines used to be and are vital in the future of Bordeaux. Broustet is old school. His only use of chemicals is the burning of a sulphur candle to clean his barrels. His wines are made to be drunk now, the opposite of what many in Bordeaux advocate. Autrement (In another way), is Broustet’s only red wine, made from a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec with percentages of each grape changing each year. All fruit is hand picked, destemmed, naturally fermented in concrete on indigenous yeasts then transferred to old oak barrels and left to be. Each variety is vinified separately then blended during elevage. Unfined, unfiltered, zero additives. Autrement is rich with jammy black summer fruits and a hint of spiced earth. The ripe black fruits give an excellent acidity with sweet, grippy tannins, a distinct minerality and a long fruity finish. Some suggest comparisons to an ultra ripe Burgundy. And it is said to pair well with a nice sauteed kidney.