Thailand: Winemaking in the Tropics - PB Khao Yai Winery
What does it take to be a pioneer in the wine business? Vision, drive, a great love of wine, and of course, money. Dr. Piya Bhirombhakdi found himself in possession of all of these prerequisites and so in 1989 he fulfilled his dream and started PB Khao Yai Winery.
The Bhirombhakdi family are no strangers to the beverage industry. They founded Thailand's first brewery in 1933 and so it is only fitting that they should also lead the way in wine making. Today the PB Winery produces over one million bottles of wine annually from 130 acres of vineyards.
The ubiquitous Syrah and Chenin Blanc are well represented, but PB's Tempranillo which is not widely planted in Thailand, it is also amazingly good. This Spanish grape seems an obvious choice for the warm climate of these southern latitudes. I expect to see more of it from other producers in the future.
The large area of plantings allows PB to source grapes from a myriad number of micro-climates. This not only gives the fruit a variety of characteristics, it helps to mitigate the chance of disaster. Mildew may pop up in one side of the vineyard, but down the dell and around the corner chances are the vines are safe.
The banana trees that can be seen from the vineyards are the only indication you have that this is not your ordinary grape growing region. One of the first of the "New Latitude Wines" as they refer to themselves in Thailand, PB's vineyards are among the most mature and healthy of those we witnessed.
The entry level of wines go by the charming name of Sawasdee, which means "hello" in Thai. True to their name the wines are welcome and a good place to start. The Pirom line is in the middle, with PB Reserve taking the top position. Chenin Blanc can be found at all three levels, and Shiraz at the top and bottom, but Tempranillo is only used for the Pirom wines.
The winery and vineyards are open for tours and the Great Hornbill Grill is the on site restaurant. We had quite the feast when Piya himself hosted us, but any visitor will enjoy their selection of Thai and Western dishes. In the mood for something simple and familiar? A wood fired pizza and plenty of Singha beer on tap may be just the thing you are looking for.
400 people a day on the weekends come to marvel at this wine estate. Set among the jungle growth of this tropical locale, it is situated less than two hours outside of Bangkok. If you prefer to skip the crowds come out during the week and take in the sights and flavors of Thai wine country. To make tour arrangements or for more information, visit their web site at http://www.khaoyaiwinery.com.
The Bhirombhakdi family are no strangers to the beverage industry. They founded Thailand's first brewery in 1933 and so it is only fitting that they should also lead the way in wine making. Today the PB Winery produces over one million bottles of wine annually from 130 acres of vineyards.
The ubiquitous Syrah and Chenin Blanc are well represented, but PB's Tempranillo which is not widely planted in Thailand, it is also amazingly good. This Spanish grape seems an obvious choice for the warm climate of these southern latitudes. I expect to see more of it from other producers in the future.
The large area of plantings allows PB to source grapes from a myriad number of micro-climates. This not only gives the fruit a variety of characteristics, it helps to mitigate the chance of disaster. Mildew may pop up in one side of the vineyard, but down the dell and around the corner chances are the vines are safe.
The banana trees that can be seen from the vineyards are the only indication you have that this is not your ordinary grape growing region. One of the first of the "New Latitude Wines" as they refer to themselves in Thailand, PB's vineyards are among the most mature and healthy of those we witnessed.
The entry level of wines go by the charming name of Sawasdee, which means "hello" in Thai. True to their name the wines are welcome and a good place to start. The Pirom line is in the middle, with PB Reserve taking the top position. Chenin Blanc can be found at all three levels, and Shiraz at the top and bottom, but Tempranillo is only used for the Pirom wines.
The winery and vineyards are open for tours and the Great Hornbill Grill is the on site restaurant. We had quite the feast when Piya himself hosted us, but any visitor will enjoy their selection of Thai and Western dishes. In the mood for something simple and familiar? A wood fired pizza and plenty of Singha beer on tap may be just the thing you are looking for.
400 people a day on the weekends come to marvel at this wine estate. Set among the jungle growth of this tropical locale, it is situated less than two hours outside of Bangkok. If you prefer to skip the crowds come out during the week and take in the sights and flavors of Thai wine country. To make tour arrangements or for more information, visit their web site at http://www.khaoyaiwinery.com.
posted by Wineguy at 2:19 AM
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