All Posts

The part of a grapevine that most determines its survival in a tropical climate is the part nobody sees. Above the soil at Skugga Estate in Mae On, Chiang Mai, the vines carry the genetics of classic European wine grape varieties. Shiraz, with its thick dark skins and spice potential. Pokdum, Thailand's native hybrid, with its tri-species resilience. These are the varieties that will define the character of the wine. But their ability to survive Mae On's heat, humidity, monso

In the historically prestigious wine regions of Bordeaux, Barolo, and the Napa Valley, dry farming is considered the pinnacle of quality viticulture. By relying exclusively on ambient rainfall, the vine is forced to drive its roots deep into the earth to access moisture stored from winter rains. That mild water stress naturally restricts canopy growth and concentrates flavour, colour, and structure in the fruit. Attempting dry farming in northern Thailand is not merely risky.

When wine lovers talk about terroir, the conversation usually drifts toward legendary European soils: the chalky limestone of Burgundy, the ancient gravel beds of Bordeaux, the Galestro clay of Tuscany. For centuries, the global wine industry operated under the assumption that premium viticulture required those specific temperate soils and a climate that guaranteed a freezing, dormant winter. The Mae On district of Chiang Mai is none of those things, and that is precisely wha

Farming in the Thai highlands is a constant negotiation with extremes. In the Mae On district of Chiang Mai, the sun radiates with fierce intensity for most of the year, the annual monsoon dramatically reshapes the landscape over five months, and the surrounding forest pulses with the biological activity of a year-round tropical ecosystem. When a grapevine is introduced into this environment, it goes into metabolic overdrive. Growing premium grapes here demands that almost ev