Our largest production vineyard is Monsoon Valley Vineyards at Hua Hin. The main grapes we grow here are Colombard, Shiraz, Chenin Blanc and Sangiovese. Our base for Viticulture Research & Development is also located here, which houses a fully climate-controlled greenhouse, where we research our own breeds of grape and new tropical viticulure techniques in our continued quest to create unique Thai wines for the world.
Our second biggest vineyard, here we focus on red grape varietals such as Shiraz, Rondo, Dornfelder and Sangiovese. The soil in this location is ideal for these wine grapes, and the quality is very high in terms of tanins and other flavours!
This being our third vineyard, and being in the most northern region, gives us the ideal location to experiment with a vast amount of varietals. Currently, we are still experimenting with what types of grapes best perform in this soil and climate.
Siam Winery has long supported farmers to grow their local grapes for the production of Spy Wine Cooler. In recent years, our viticulture team stepped up our efforts to encourage farmers to grow real wine grapes and spread our tropical viticulture knowledge amongst farmers. We are keen to operate with local farmers to grow the wine industry within Thailand while making sure sure to obtain the best quality grapes for our wines.
Harvest time is the defining moment in the winemaking process. Grapes are harvested during the cool morning hours and moved to the winery in open bins. At Siam Winery, all of the grapes are harvested by hand to ensure that only the best grapes arrive at the winery.
After crushing and de-stemming, the juice from the grapes is put into the fermentation vats, where alcoholic fermentation takes place (the conversion of sugar into alcohol and CO2). At Siam Winery, fermentation vats vary in size between 300 and 1200 gallons. Some wines are fermented in small oak barrels. Yeast is added to start fermentation. Siam Winery uses a wide variety of specialized wine yeasts from top sources in the United States, Germany, and France.
Cidermaking is a science by its own like winemaking. We take pride in carefully selecting our raw material for our Moose Premium Cider.
The key is in a clean and successful fermentation to guarantee the unique flavors that Moose Cider displays when opening a bottle. The right choice of yeasts and temperature is crucial to capture that freshness and 'appleness' of Moose. After fermentation we carefully blend the different fermentation tanks to one cuvee before bottling.
We are ISO9001 and ISO14001 accredited and operate under GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Point) standards. We invest in world leading packaging equipment and currently co-pack for one of the world leading beer companies.
We have our own fleet of dedicated cold chain trucks delivering our products in perfect condition to our key customers around greater Bangkok, and work in partnership with local transport companies to deliver across the whole of Thailand and to serve our growing number of export countries around the world.
We distribute our products through a number of routes to market, from Agent partners to the Traditional Trade (TT), via Distribution centres to the Modern Retail Trade (MT), and through international wine & beverage distributors to over 20 international markets.
We have a restaurant and wine bar in the resort town of Hua Hin, where consumers can taste wines from our World of Wines portfolio.
The Sala restaurant, located at Monsoon Valley Vineyards at Hua Hin Hills, was designed by former Norman Foster architect Ms. Sylvia Soh. The building itself is a Thai-inspired pavilion housing a bistro, wine bar, retail shop and function room.
Monsoon Valley Vineyard at Hua Hin Hills is now ready to welcome visitors. Operating hours opened daily from 9 am. to 6.30 pm. Kitchen serves food starting at 09.00 hrs we offer our breakfast menu and continue with lunch service from 11.00 hrs onwards.
For more information or reservations call +66(0)81-701-0222 or +66(0)81-701-0444 or email at: