Chiang Mai

Overview

Chiang Mai represents the next frontier for Thai wine, with boutique estates such as Skugga Estate exploring viticulture in the mountainous Mae On district at around 400 meters above sea level. Unlike the lowland tropics, the northern highlands experience a genuine cool season from December to February, when night temperatures can fall to 15 degrees Celsius or lower and create the diurnal shift that preserves acidity in the fruit.

Growers here employ a double-pruning system to force dormancy and align the harvest with the dry, cooler months, avoiding the intense monsoon rains. Volcanic and loamy clay soils with high cation exchange capacity help retain nutrients despite heavy seasonal rainfall. The region is experimental by nature, with plantings of Chenin Blanc, Syrah, Barbera, and Sauvignon Blanc, and a focus on small-lot, high-altitude wines that express the rugged northern landscape.

Key Varietals

• Chenin BlancA bright, crisp white with citrus, quince, and tropical fruit, thriving in the cool nights and volcanic soils of the highlands.
• SyrahA spicy, concentrated red with blackberry, pepper, and smoked-meat notes, benefiting from the extended hang time of the cool dry season.
• BarberaAn Italian red variety that keeps lively acidity and sour-cherry freshness, well suited to the cool highland microclimate.
• Sauvignon BlancA zesty, aromatic white with grapefruit, green apple, and herbal notes, harvested early to lock in freshness.