Vins Jean-Louis et Eric Kamm
ヴァン・ジャン＝ルイ・エ・エリック・カム
Playful natural wines from Dambach-la-Ville's granite terroir.
Vins Jean-Louis et Eric Kamm is a family estate in Dambach-la-Ville, Alsace, run as vigneron-récoltant from father to son since 1905. Eric Kamm took over the property in 2005, converted the roughly 6.5–7 hectares of vineyards to organic farming (certified from 2010), and pushed the range toward natural winemaking — working without added sulfites, herbicides, synthetic products, or chemical fertilizers, and relying on indigenous yeasts for fermentation. The vines sit on granite soils on the eastern slopes of the Vosges around 500 meters elevation, including a parcel within the Alsace Grand Cru Frankstein. Grape varieties include Riesling, Pinot Gris, Pinot Noir, Sylvaner, Auxerrois, Muscat, and Gewurztraminer. Eric Kamm is an active figure in Alsace's younger natural-wine scene, known for playful cuvée names (Yes We Kamm, Rat Kamm) alongside serious, granite-driven, high-acid wines such as the S Nature (oxidative Sylvaner) and Riesling Grand Cru Frankstein.
www.vins-kamm.fr/ ↗Cuvées
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Who Is This For?
For drinkers who enjoy adventurous, low-intervention natural wines with genuine granite minerality and a sense of humor in the label.
Frequently Asked Questions
- Is Vins Jean-Louis et Eric Kamm an organic producer?
- Yes. The estate has been certified organic since 2010, farming without herbicides, synthetic products, or chemical fertilizers on its Dambach-la-Ville vineyards.
- What makes this producer's terroir distinctive?
- The vineyards lie on granite soils on the eastern slopes of the Vosges around 500 meters elevation, including a parcel in the Alsace Grand Cru Frankstein, which gives the wines a pronounced mineral, almost saline character.
- Are the wines made with added sulfites?
- Since Eric Kamm took over in 2005, most cuvées are vinified without added sulfur dioxide, using only indigenous yeasts for fermentation — a hallmark of the estate's shift toward natural winemaking.
- Do these wines pair well with Japanese cuisine?
- Yes. Their high acidity and granite-driven minerality make them excellent companions for sashimi, sushi, and lightly seasoned seafood dishes.