Khao Yai Wine

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Thailand may not sit on the ideal latitude and longitude for wine grape cultivation—at least not according to the traditional wine textbooks. As a result, most foreigners—and even many Thais—are unaware that Thailand produces high-quality wines. But did you know that Khao Yai wine, grown and produced locally, has now progressed far beyond expectations? It has officially received a GI (Geographical Indication) certification from the Department of Intellectual Property, a mark that recognizes the unique geographical origin of a product. Khao Yai wines are now known for their consistent quality, distinctive character, and impressive flavor profiles. Even more remarkable is the fact that Thai wines are winning accolades on global stages, earning the attention and curiosity of producers from the Old World wine regions.

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The global wine landscape has shifted dramatically. Once dominated by the rigid traditions of the Old World—where grape varieties and terroir were strictly defined—the new era of winemaking embraces freedom, diversity, and innovation. Today, it’s less about where the wine is from and more about whether it meets international quality standards. At the same time, wine culture is no longer exclusive to affluent, middle-aged connoisseurs. A younger, more diverse crowd is embracing wine as an accessible, character-rich beverage that fits their lifestyle and budget.

Thailand’s wine journey reflects this shift. Nearly 50 years ago, few would have believed that the country could produce wines on par with those from Europe, where wine culture runs centuries deep. But through unwavering passion, growing expertise, and relentless dedication, Khao Yai wine has emerged as a standout.

The story began in the 1970s, when table grapes were first planted in Pak Chong District. Later, in both Pak Chong and Wang Nam Khiao, local farmers began cultivating the Vitis vinifera variety specifically for winemaking, adding value through innovation while preserving local wisdom. Over time, Khao Yai wine gained recognition both domestically and internationally, eventually earning its GI certification. This certification not only guarantees the product’s origin and authenticity, but also marks a new chapter in product development—one that instills pride in local producers and builds global consumer trust.

Four Wineries in Khao Yai—But Only One Holds the GI Mark (for Now)

Today, there are four main wineries operating in the Khao Yai region: GranMonte Vineyard and Winery, PB Valley Khaoyai Winery, Alcidini Winery, and Village Farm Winery. Among them, GranMonte is currently the only producer fully certified to use the GI (Geographical Indication) label on its products. However, other wineries in the area are also eligible to apply for the certification, provided they meet the necessary criteria and pass official inspections.

The GI mark is more than just a label—it’s a form of legal protection for producers and communities whose products reflect unique local traditions and heritage.

Mimi Suvisut Lohitnavy,

Marketing and Public Relations Director of GranMonte, explains that in countries with a deep-rooted food and drink culture, GI certification is taken very seriously. “It’s about identity,” she says. “Having a GI in writing solidifies that identity. It’s a seal of history and people—a safeguard for producers and communities with cultural traditions of their own.”

“Producers care deeply about this, and it gives consumers peace of mind. GI protects against imitation. In the wine world, it matters a great deal. Take Tuscany, for example—if a wine lacks GI, anyone could falsely claim their product is from there. That creates confusion and undermines trust. But within the GI system, consumers can be sure of what they're drinking.”

Mimi also points out that even if a consumer doesn’t drink wine—or doesn’t fully understand how GI works—they still benefit from it. “When you drink Bordeaux wine or eat Parma ham, the GI ensures that you’re consuming the real thing, from the actual place it’s named after. The same goes for Thai products like Phulae pineapples—if it bears the GI mark, it really comes from Phulae. These are everyday protections many people benefit from without realizing it.”

The Road to GI: A Two-Year Journey of Research and Recognition

According to Mimi Lohitnavy, the push to register “Khao Yai Wine” as a GI product took nearly two years to complete. At the time (back in 2016), the concept was still new in Thailand, and it required in-depth research and comprehensive data gathering. The process involved studying local climate and geology, as well as analyzing wine production laws and standards from regions like France, Europe more broadly, and Australia. These insights helped shape the legal framework and adapted regulations needed to support Thai winemakers in qualifying for GI registration.

What Defines “Khao Yai Wine”?

As officially defined by the Department of Intellectual Property, “Khao Yai Wine” refers to wine made from fresh grape juice fermented from the Vitis vinifera variety. These grapes must be grown, harvested, and processed according to established winemaking standards within the designated Khao Yai geographical zone—specifically, in Pak Chong and Wang Nam Khiao districts of Nakhon Ratchasima Province, outside the boundaries of protected forest areas.

To qualify as GI-certified Khao Yai Wine, the product must be clear (not cloudy), and exhibit specific characteristics of color, aroma, mouthfeel, and taste that reflect the grape varietals used. Wines made from white-skinned grapes tend to have tropical fruit aromas, notes of ripe fruits, and floral scents. Meanwhile, wines made from red-skinned grapes are characterized by deep color, aromas of ripe red and dark fruits, and a mouthfeel with moderate to high tannins.

The GI criteria also outline detailed classifications across various wine types, including white, red, rosé, sparkling, and dessert wines—each with its own physical and chemical benchmarks that reflect the region’s unique terroir and winemaking traditions.

What makes Khao Yai wine truly stand out is the region’s exceptional terroir—the natural environment that shapes the character of its grapes. The designated Khao Yai wine-growing area lies to the north of Khao Yai National Park, spanning Pak Chong and Wang Nam Khiao districts in Nakhon Ratchasima Province, and ending near the forest boundary of Khao Phu Luang. With elevations starting at 300 meters above sea level, the area is shielded by surrounding mountain ranges that block monsoon winds, resulting in relatively low rainfall within the valleys—a key advantage for viticulture. Groundwater in the area is clean and fresh, and the soil surface is free from salinity, both of which are vital to healthy grape growth and clean, vibrant wine flavors.

The altitude also brings cool, dry conditions during the grape-growing and ripening season, with night temperatures dipping as low as 5°C and daytime highs around 25°C. This diurnal temperature variation is ideal for ripening grapes, enhancing sugar accumulation, and developing color and flavor in the grape skins.

The soil itself is predominantly shale underlain with limestone. As it weathers, it forms a clay-rich soil with calcium carbonate, creating a slightly acidic to moderately alkaline pH (6.5–8.0)—a perfect range for grapevines. This mineral-rich soil, combined with sufficient water resources, allows for the cultivation of high-quality grapes that serve as the foundation for Khao Yai’s distinctive wines.

It is this unique natural landscape—its elevation, climate, and soil—that gives Khao Yai wine its character: expressive, one-of-a-kind, and full of personality.

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From Passion to Production: The Story of GranMonte Vineyard

Chatch Chaiyasot, 43, proudly introduces himself as a wine lover for over a decade. Having spent five years immersed in the wine industry and the last two and a half years as Sales Director at GranMonte Vineyard, he shares the journey behind one of Khao Yai’s most celebrated wineries.

GranMonte Vineyard and Winery is nestled in Asoke Valley, at the foot of Khao Yai. Founded in 1999, the winery is now entering its 26th year. The story began with the passion of the Lohitnavy family. During his overseas travels, Visut Lohitnavy, the family patriarch, was inspired by the wine culture he encountered abroad. Accompanied by his wife and children, he brought that appreciation home with him. Upon retiring, he chose to settle in Khao Yai—a place of peace and natural beauty—and asked a simple but transformative question: If I love wine so much, why not try making it myself?

What began as a personal experiment quickly grew into something far greater. The family started planting wine grapes, expanding their vineyard steadily over the years. Today, GranMonte cultivates approximately 72 rai (about 11.5 hectares) in Khao Yai, with an additional 100 rai (16 hectares) in Wang Nam Khiao. The winery currently produces between 100,000 and 150,000 bottles of wine annually—a modest figure by global industry standards, but with plans to double that number. Within the next 3 to 4 years, GranMonte aims to reach a production capacity of 300,000 to 400,000 bottles per year.

“Our main market—about 80%—is domestic,” says Chatch. “Most of our clients are restaurants and hotels. Our goal is to make sure that anyone selling GranMonte wine feels proud, not shy. We want them to be confident in recommending it. That’s why we put a lot of effort into education—into showing people that Thai wine has reached a level that can truly stand alongside international labels.”

The remaining 20% of GranMonte’s production is exported, primarily to Singapore, Hong Kong, and Taiwan—markets that have responded very positively. “In fact, many Singaporeans who try our wine end up visiting Thailand just to come see GranMonte for themselves,” he adds with a smile.

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The Journey of GranMonte Wine and the Awards Earned Through Dedication

In the early days, Thai wine was virtually unknown on the global stage. As Chatch recalls, “No one knew that wine could come from Thailand—after all, we’re outside the climate zones traditionally recognized by the global wine industry.” But once the GranMonte team gained confidence in their wine’s quality, they began submitting it to international competitions. One of the most prestigious platforms they chose was the AWC Vienna in Austria—Europe’s largest wine competition and one of the most internationally respected.

At AWC Vienna, there are two major award categories: one for individual wines and another for the National Producer of Thailand. GranMonte has been recognized in both categories across multiple years—2015, 2016, 2017, 2019, 2023, and 2024—earning continued acclaim.

“Last year, 2024, was a standout year for us,” Chatch shares. “At AWC Vienna, our Asoke 2022 vintage won a gold medal, and we were again named Thailand’s best wine producer. Then at another major competition, the Hong Kong International Wine & Spirit Competition 2024, our white wine—The Orient Viognier 2022—was awarded Best Wine From Asia. It was the first time a Thai wine had ever won this prestigious title.”

These awards weren’t a surprise to the GranMonte team, who believed in the wines they submitted. Nikki Lohitnavy, GranMonte’s head winemaker and the eldest daughter of the Lohitnavy family, said frankly: “I knew we’d win. I was confident. I knew the wine had the right quality—it met international standards.”

Nikki’s dedication goes far beyond confidence. While studying viticulture and oenology at the University of Adelaide in Australia, she remained in constant contact with the team at home, sharing knowledge and updates. By 2008, she had returned to Thailand to take on winemaking hands-on, with a clear goal: to produce Thai wine that meets global standards.

“It wasn’t easy,” Chatch admits with a smile. “Our geography isn’t naturally ideal, so we had to give everything—our effort, knowledge, and perseverance. And that’s not even mentioning all the other challenges we had to overcome.” Over time, the world began to take notice. Nikki herself has become a sought-after consultant, invited by winemakers in countries with similar climates—like Brazil and Mexico—to share her expertise. “That,” he says, “is perhaps the greatest mark of success.”

It’s not only countries with tropical climates that are taking interest in the success of Thai wine—the Old World wine producers are paying attention, too.

Chatch explains, “Even producers from Europe, including from France, have come to GranMonte to study how we make wine. They’re thinking ahead: what if one day, their climate changes drastically? What if their 400–500 years of accumulated winemaking knowledge no longer applies? How will they adapt?”

He continues, “It shows how forward-thinking they are. They’re asking: What do we do if our textbooks fail us? So they come here to learn. It’s been a great opportunity for mutual knowledge exchange.”

In fact, just this year, a major wine producer from Georgia—a country in the Old World with a long and storied winemaking tradition—sent their next generation to Thailand to study grape cultivation and winemaking under Nikki Lohitnavy. “It’s a sign,” says Chatch, “that Thai wine is no longer just a curiosity—it’s a model others are learning from.”

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Hard Work and Passion Always Bear Beautiful Fruit

“At the heart of Nikki’s philosophy is a simple truth,” Chatch shares. “Great wine starts with great grapes. That means the first and most important job is to grow high-quality grapes. But doing that in Thailand’s tropical climate requires twice the effort compared to traditional winemaking regions.”

In the Old World, where the climate naturally supports grapevines, growers prune the vines once to prepare for a single harvest. After that, the vines grow and mature until harvest season, and then they go dormant in winter—a natural resting phase. “But here in Thailand, after harvesting, we have to simulate dormancy by cutting the vines back aggressively. This forces the vines to rest and prevents them from producing fruit during the rainy season, which could lead to fungal infections or vine death,” Chatch explains.

Then, in October, the vines are pruned a second time—this time to stimulate new growth and set the stage for the next harvest at the end of the dry season. “This allows us to produce high-quality grapes just in time for the cooler months,” he adds.

Chatch further explains that two elements are crucial in winemaking grapes: sugar and acid. Sugar is converted into alcohol, while acid gives the wine its freshness. “In Europe, it’s cold—so grapes naturally retain acid. What they often lack is sugar, which is why their harvests are timed with the summer sun to help grapes build enough sugar content.”

“In Thailand, we have the opposite situation. Our intense daytime sunlight ensures plenty of sugar in the grapes. What we need to manage is the acidity. That’s why we time our harvests for the end of the cool season, around February to March—when we can still retain that essential acidity. That balance is what gives our grapes their quality, and ultimately, makes the wine exceptional.”

GranMonte now cultivates a diverse range of grape varietals—something that not only challenges the winemakers, but also delights wine drinkers looking for unique and expressive flavors.

Chatch explains that if we go back about 40 years, Thailand’s Royal Initiative projects began experimenting with wine grape cultivation. Two varietals were found to adapt particularly well to the local climate: Syrah (also known as Shiraz), and Chenin Blanc for white wine. Later, when Nikki studied winemaking abroad, she returned with the understanding that, unlike in Europe, Thailand had no strict legal limitations on which grape varietals could be planted. This gave her the freedom to experiment widely.

Today, Nikki has trialed more than 40 grape varieties, and GranMonte produces over 30 different labels. Currently, about 10 main varietals form the foundation of their winemaking, each chosen for its ability to thrive in Khao Yai’s unique terroir and produce outstanding wines.

Thailand may be a newcomer in the global wine world, but with growing expertise and government support—especially through GI certification—this marks a promising beginning for every wine producer in the Khao Yai region. At the very least, those often-heard ideals like “sustainable development” are no longer just buzzwords. They’re finally taking root, one vine at a time.

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