The golden hour light filtered through my glass of Chenin Blanc, casting honey-colored shadows across the wooden table. Around me, neat rows of vines stretched toward distant mountains, their leaves rustling in the gentle breeze that offered blessed relief from Thailand’s typical heat. I closed my eyes, savoring the crisp, tropical notes of the wine—was I really still in Thailand? This wasn’t the beachside Chang beer I’d expected on this trip, but something entirely more surprising: I was wine tasting in Khao Yai, just hours from the urban chaos of Bangkok.
I’d stumbled upon this region almost by accident. A local friend casually mentioned “Thailand’s wine country” during dinner in Bangkok, and I nearly choked on my pad thai. Wine? In Thailand? My curiosity was piqued. As someone who’s happily chase vineyard experiences from Sonoma to Stellenbosch, the idea of tropical viticulture seemed both impossible and irresistible. Three days later, I was heading northeast from Bangkok, watching the urban sprawl give way to verdant countryside, with no idea that Khao Yai would utterly transform my understanding of “New Latitude Wines.”
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Just 2.5 hours from Bangkok, Khao Yai defies everything you think you know about winemaking regions. Tucked into Thailand’s northeastern highlands, it’s where innovative vintners are proving that quality wines can emerge from places never mentioned in traditional wine textbooks. What makes this journey special isn’t just the novelty—it’s the beautiful fusion of Thailand’s agricultural ingenuity, stunning landscapes, and the passionate pioneers who refused to believe it couldn’t be done.
As a travel blogger who’s always hunting for the unexpected, Khao Yai called to me. I’m no sommelier, just an enthusiastic amateur who believes wine tells stories about places and people. And Thailand’s wine story, I discovered, is one of the most fascinating ones I’ve ever encountered.
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Discovering Khao Yai’s Wine Scene
The first thing that struck me as our car climbed into Khao Yai was the shift in atmosphere. The air cooled noticeably as we ascended, humidity giving way to a pleasant crispness that had me rolling down the windows. Lush greenery blanketed rolling hills, and then, suddenly—vineyards! The sight of trellised grapevines beneath swaying palms created such a delightful visual contradiction that I made our driver pull over so I could snap photos.
“Welcome to Asoke Valley,” smiled our guide, noting my surprise. She explained that Khao Yai’s elevation (around 350 meters) creates a microclimate with significant day-night temperature variations—the secret weapon for growing grapes in a tropical zone. While cooler than Bangkok, it’s still nothing like Bordeaux or Napa, which is what makes the whole endeavor so remarkable.
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The region’s limestone-rich clay soils provide good drainage and minerals, but it’s human innovation that truly makes Khao Yai’s wine scene possible. Unlike traditional wine regions, vines here undergo “double pruning”—essentially tricking the plants into thinking they’ve experienced winter dormancy. Harvest happens in the cool, dry season (February-March), often at night to preserve the grapes’ delicate flavors.
“Most visitors come expecting something… drinkable, at best,” confessed a young winemaker at my first tasting. I nodded sheepishly, guilty as charged. Then she poured a ruby-red Shiraz that stopped my polite smile mid-formation. The wine had structure, depth, and a distinctive peppery finish that reminded me of Australian Shiraz, yet with a unique tropical undertone I couldn’t quite place. “Mango?” I ventured, feeling slightly ridiculous.
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The winemaker beamed. “You’ve got a good palate! We often find those tropical fruit notes coming through—it’s part of our terroir signature.”
This was my first lesson in “New Latitude” winemaking. Traditional wine regions sit between 30-50 degrees latitude, where seasonal changes create ideal growing conditions. Khao Yai, at just 14 degrees north, rewrites these rules through creativity and adaptation. The region’s dedication to quality earned it Geographical Indication status in 2018, putting Thai wines on the global map in a way that would have seemed impossible just decades ago.
Standing in that first tasting room, swirling a wine that had no business being this good, I realized I wasn’t just experiencing a quirky tourist attraction—I was witnessing an agricultural revolution in a glass.
Must-Visit Wineries in Khao Yai
Khao Yai’s wine scene offers incredible variety for a relatively compact region. From sprawling operations with manicured grounds to intimate family-run vineyards, each winery tells a different chapter of Thailand’s viticultural story. I spent three days exploring, and these were the standouts that I’d recommend to anyone making the journey.
PB Valley: The Pioneer
Driving through the imposing stone gates of PB Valley Khao Yai Winery feels like entering a different world. Established in 1989 by Piya Bhirombhakdi (of the beer dynasty), this 400-hectare estate is considered the birthplace of Khao Yai’s wine industry. Nestled against the mountains of Khao Yai National Park, the property’s vast vineyards seem to roll endlessly toward the horizon.
“We were the crazy ones,” laughed our tour guide, a young woman named Mai who spoke perfect English. “Everyone said wine grapes couldn’t grow in Thailand. Thirty years later, here we are.”
Our open-air tram rumbled through the vineyards as Mai pointed out different blocks of Shiraz, Tempranillo, and Chenin Blanc. The morning sun illuminated workers carefully tending to the vines by hand—a labor-intensive process that Mai explained is necessary for quality in this climate.
The highlight came in the winery itself, where massive steel tanks and oak barrels lined the climate-controlled facility. After watching a short film on the estate’s history, we sampled four wines, including their signature Khao Yai Reserve Tempranillo, which has earned medals at the AWC Vienna International Wine Challenge. I was particularly impressed by their Chenin Blanc—crisp and refreshing with subtle lychee notes that paired perfectly with our subsequent lunch at the on-site Great Hornbill Grill.
What makes PB Valley ideal for first-time visitors is its accessibility. The tours (350 THB, roughly $10) run like clockwork, staff speak excellent English, and the experience feels polished without being pretentious. It’s family-friendly too—I spotted several children happily exploring while their parents tasted.
GranMonte: The Family Jewel
If PB Valley represents Khao Yai wine’s pioneering past, GranMonte embodies its ambitious future. This boutique family estate captivated me from the moment I pulled into its intimate parking area, where flowering plants and manicured gardens welcomed visitors.
The winery’s heart and soul is Nikki Lohitnavy, Thailand’s first female oenologist, who studied viticulture in Adelaide before returning to elevate her family’s vineyard to world-class standards. I was lucky enough to meet her briefly during my tour—her passion for pushing the boundaries of tropical viticulture was absolutely infectious.
“People still ask me if real wine can come from Thailand,” she told our small group with a knowing smile. “I let the medals answer that question.”
And medals there are—over 100 international awards now, with their Syrah and Chenin Blanc garnering particular acclaim. The tasting room at GranMonte is intimate and elegant, with large windows overlooking the 15-hectare estate. Yellow wildflowers bordered the vineyards during my visit, creating a picture-perfect scene that belied the technical challenges overcome to produce each bottle.
Lunch at VinCotto, their on-site restaurant, was a highlight of my entire Khao Yai trip. I splurged on the wine pairing menu (around $40) and was rewarded with perfectly matched dishes that brought out the best in both the food and wine. Their Chenin Blanc paired with a citrus-marinated sea bass was a combination I’m still dreaming about.
For visitors wanting the full experience, GranMonte offers a charming guesthouse where you can wake up to vineyard views. I didn’t stay overnight but chatting with a couple who had, their glowing review of morning coffee among the vines almost made me extend my trip.
Smaller Gems: Alcidini & Village Farm
While the bigger wineries offer comprehensive experiences, I found some of Khao Yai’s magic in its smaller viticultural ventures.
Alcidini Winery was a delightful surprise—a boutique operation with a distinctly artistic flair. The vineyard employs the Lyre trellising system, creating dramatic arches of vines that frame views of the surrounding hills. Their small production means every bottle feels special, and their Viognier particularly impressed me with its intense floral aromatics and honeysuckle notes. The tasting room is small but stylish, and the staff were disarmingly warm, happily chatting about everything from fermentation temperatures to local restaurants.
Village Farm & Winery offers perhaps the most relaxed vibe of all the Khao Yai wineries. More of a holistic destination than just a vineyard, the property includes a charming hotel, spa, and farm-to-table restaurant. Their rosé became my afternoon companion as I lounged on their terrace, watching the sun play hide-and-seek with the hills. What Village Farm lacks in technical wine prowess, it makes up for in sheer enjoyability—it’s the perfect place to decompress after more education-focused winery visits.
My tip for wine explorers: mix big and small wineries in your itinerary. Start with PB Valley to understand the foundation, then GranMonte for technical excellence, before unwinding at one of the smaller estates. The contrast creates a fuller picture of what Khao Yai’s wine scene offers.
The Art & Challenges of Thai Winemaking
Beyond the picturesque vineyards and polished tasting rooms lies the fascinating reality of creating wine in a climate that conventional wisdom says should be impossible. During my visits, I was struck by both the immense challenges and the creative solutions that make Thai wine possible.
“We harvest at night,” explained a vineyard manager as we walked between rows of Shiraz. “From about 2 AM until sunrise. The cooler temperatures preserve the acidity and aromatics in the grapes.” I tried to imagine the scene—workers with headlamps moving through dark vineyards, racing against the coming heat of day. It seemed more like a covert operation than traditional winemaking.
Unlike Europe’s annual growing cycle, Khao Yai’s vines are pruned twice yearly—typically in April and October—to control when grapes ripen. This careful timing allows harvest to fall during the cooler, drier months of January through March. Everything about growing grapes here requires rethinking traditional methods.
The region predominantly grows heat-tolerant varieties: Shiraz (Syrah) thrives here, as do Chenin Blanc, Tempranillo, and Cabernet Sauvignon. Each winery experiments with different clones and techniques, creating a dynamic wine landscape that continues to evolve.
The challenges are significant. Humidity brings constant threat of fungal diseases, requiring vigilant vineyard management. There’s no winter dormancy for the vines, necessitating human intervention to create growing cycles. Monsoon rains can wreak havoc, and some years see entire blocks of grapes lost to weather conditions.
Yet the successes are increasingly impressive. GranMonte now exports about 20% of their production to Japan and European markets—no small feat for wines from a non-traditional region. PB Valley’s medals at international competitions speak to quality that transcends novelty value. As one winemaker told me with unmistakable pride, “We’re not making ‘good Thai wine’ anymore—we’re making good wine, period.”
I experienced this quality firsthand during a vertical tasting of Shiraz vintages at one estate. The wines showed distinct vintage variation, with the 2019 displaying remarkable balance between ripe fruit, spice notes, and a subtle earthiness that spoke clearly of its origin. What struck me most was that these wines weren’t merely interesting because they came from Thailand—they were genuinely enjoyable wines that could hold their own anywhere.
“Our climate gives us challenges,” a winemaker explained as we sipped, “but also opportunities. Our Chenin Blanc has tropical notes you’d never find in Loire Valley wines.” It’s this distinctive character—this Thai wine fingerprint—that makes the journey to Khao Yai worthwhile for wine enthusiasts seeking something truly different.
Beyond the Vineyards—Exploring Khao Yai
While wine brought me to Khao Yai, the region’s other attractions kept me enchanted long after my last tasting. This area offers a perfect blend of nature, culture, and culinary experiences that complement its vinous treasures.
Nature & Adventure
Khao Yai National Park, Thailand’s first national park and a UNESCO World Heritage site, sits just minutes from the vineyards. One morning, I joined a guided hike through lush rainforest trails, where massive trees stretched skyward and the calls of hornbills echoed overhead. The park is home to elephants, gibbons, macaques, and countless bird species. While wildlife spotting requires patience (and often dawn or dusk visits), even a casual daytime hike rewards with spectacular viewpoints and refreshing waterfalls.
Haew Narok, the park’s largest waterfall, thunders down a 150-meter drop, creating a cooling mist that offered welcome relief from the afternoon heat. The moderately challenging trail to reach it was well worth the effort—I spotted colorful butterflies, exotic flowers, and even a family of macaques along the route.
For those seeking more active adventures, numerous operators offer mountain biking tours that wind through backcountry roads connecting vineyards and farms. I opted for an afternoon ATV tour that provided a dusty but exhilarating way to explore the countryside, with stops at viewpoints overlooking the valley’s patchwork of agricultural fields and forested hills.
Food & Culture
Khao Yai’s culinary scene perfectly complements its wines. At GranMonte’s VinCotto restaurant, I savored a braised veal dish with local mushrooms that paired beautifully with their Syrah. PB Valley’s Great Hornbill Grill offers a fusion menu where Thai flavors meet Western techniques—their grilled river prawns with lemongrass sauce were a standout.
Beyond winery restaurants, the region offers delightful food discoveries. I spent a happy morning at Muaklek Market, where local farmers sold everything from fresh strawberries to artisanal cheeses. A vendor insisted I try her homemade mango sticky rice—hands down the best I’ve had in Thailand, its sweetness balanced by perfectly ripened fruit.
At The Birder’s Lodge, a charming farm-stay property, I watched cheese being made from local milk before enjoying it with freshly baked bread and, of course, a glass of Khao Yai white wine. These farm-to-table experiences create a deeper connection to the region’s agricultural heritage.
Unique Stops
Khao Yai embraces a certain quirky charm that makes exploring between wineries consistently surprising. Primo Piazza, a picture-perfect recreation of an Italian village, seems bizarrely out of place yet somehow works. With its stone buildings, central square, and resident sheep and alpacas, it’s become a favorite photo spot for Thai tourists. I admit to enjoying an excellent espresso there while pretending I’d been teleported to Tuscany.
Chokchai Farm offers a different kind of escapism—a cowboy-themed agricultural tourism experience complete with milking demonstrations and horse shows. The ice cream alone is worth the stop, made fresh from the farm’s dairy.
My personal favorite discovery was a tiny roadside café I stumbled upon while driving between wineries. Perched on a hillside with mismatched vintage furniture and an honor-system payment box, it served possibly the best iced coffee I’ve had in Thailand. The owners had planted sunflowers along the approach, creating a golden pathway leading to breathtaking valley views.
To truly appreciate Khao Yai’s diverse offerings, I’d recommend at least 2-3 days in the region. My schedule allowed for three full days, which felt like the perfect balance—enough time for serious wine exploration while also embracing the region’s natural beauty and cultural charms.
Planning Your Khao Yai Wine Adventure
Getting to Khao Yai from Bangkok is straightforward—the 2.5-hour drive follows well-maintained highways, with clear signage in both Thai and English. I rented a car, which offered maximum flexibility for exploring, but many visitors opt for private drivers (roughly $100-150 per day) who know the region well.
Budget travelers can reach Khao Yai via public buses to Pak Chong, followed by local songthaews (shared pickup trucks) or taxis to specific destinations. Several Bangkok-based tour companies also offer day trips or overnight packages focusing on the wineries.
The ideal time to visit is during Thailand’s cool season (November-March), when temperatures are pleasant and rain is minimal. This period also coincides with the vineyards’ most active times, with harvest typically occurring from January through March. During my February visit, I caught glimpses of the grape harvest in action, adding an extra dimension to the experience.
Pack smartly for your Khao Yai adventure. Comfortable walking shoes are essential for vineyard tours, while a light jacket or sweater might be needed for cool evenings, especially during December and January. I found a reusable water bottle invaluable—many wineries offer filling stations, and staying hydrated between wine tastings is crucial!
Advance booking is highly recommended for winery tours, especially during weekends and high season. PB Valley’s standard tour (350 THB) fills up quickly, while GranMonte offers several tasting options ranging from 270 THB for a basic flight to more comprehensive experiences with food pairings. I learned this lesson the hard way when showing up spontaneously at one winery only to find the morning tours fully booked—a rookie mistake I won’t repeat.
Budget-wise, Khao Yai can be surprisingly affordable compared to wine regions in Europe or America. Most winery tours and tastings range from $10-20, while excellent meals at vineyard restaurants typically cost $15-30 per person. Accommodations span from budget guesthouses ($30-50) to luxury resorts ($150+), with plenty of mid-range options.
One curious note about visiting Thai wineries: due to Thailand’s strict alcohol advertising laws, the focus remains firmly on education rather than promotion. You won’t find the hard-sell approach common in some wine regions, which creates a refreshingly relaxed atmosphere for tasting and learning.
A Toast to Thailand’s Wine Pioneers
As my final evening in Khao Yai arrived, I found myself on a terrace overlooking GranMonte’s vineyards, watching the sunset paint the sky in hues of pink and gold that rivaled the rosé in my glass. Three days earlier, I’d arrived skeptical about “tropical wine country.” Now, I was plotting how to fit bottles of Syrah and Chenin Blanc into my already-overstuffed backpack for the journey home.
What struck me most about Khao Yai wasn’t just the quality of the wines—though they genuinely impressed—but the spirit of innovation and determination that made them possible. In a region where conventional wisdom said fine wine couldn’t exist, passionate visionaries decided to try anyway. The result is something truly special: wines that express both global standards and distinctly Thai character.
If you find yourself in Thailand and crave experiences beyond the typical beaches and temples, I can’t recommend Khao Yai enough. Try the Shiraz, wander among the vines, chat with the passionate people behind this emerging wine scene. Wine lovers will find plenty to excite their palates, while casual sippers will appreciate the beautiful settings and warm hospitality.
As for me, I’ve added Khao Yai to my list of places that remind me why I travel—to have my assumptions challenged, to discover hidden gems, and to find the unexpected in familiar experiences. I’ll be back to taste future vintages and see how this remarkable wine region continues to evolve.
Until then, I’ll be sharing my bottles of Thai wine with friends back home, enjoying their surprise and delight as they discover, as I did, that great wine experiences can be found in the most unexpected places.