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Yacht Show Season
Show weeks are decided in the details. The chef's competition menu needs wines chosen with the same intent as the food; the broker lunch needs bottles that say more than the brochure; the stand needs pours that keep visitors talking — and staying. We supply yacht show season end to end: MYBA Charter Show, the Monaco Yacht Show, Cannes Yachting Festival, the Palma shows in spring and Antigua in December.
Competing in a chefs' competition? Send us the menu. We propose pairings course by course — with alternatives at different price points and tasting notes the interior team can deliver naturally. Judges taste the pairing story as much as the food, and a stewardess who can say why this Chignin-Bergeron sits beside this course serves with a different kind of confidence. For broker viewings and owner dinners we build short lists that make the yacht memorable — we launched our own book, ICONIC — 100 wines for yachts, with tasting notes from Decanter's Jane Anson, at the MYBA Charter Show, so this is home ground.
Visitor numbers, show days, the impression you want to leave — that is all we need to build a stand list. Crowd-pleasing pours that still say something, Champagne for the moments that matter, quantities that survive the final afternoon, and chilled top-ups delivered daily. You focus on the conversations; the glasses stay full.
Daily runs to the berth or the stand, chilled, timed around show hours, security and access rules. Antibes is minutes from Cannes and Monaco — the Riviera shows are literally our backyard — and Genoa, Palma and Antigua are planned routes each season. The mid-show emergency (a viewing just became drinks for twelve) is our favourite phone call.
Show weeks are the busiest of our year; reserved stock is honoured first. Get your order in two to three weeks ahead and the wine becomes the one line on the plan that never wobbles. Tell us which show — yacht or stand — and we will build the plan and the quote.
Yes — send us the menu and we will propose pairings course by course, with alternatives at different price points and tasting notes your interior team can speak to. A brilliant menu deserves wines chosen with the same intent, and judges notice when the pairing story holds together.
Yes. Tell us your visitor numbers and the impression you want to make and we will build the stand list — crowd-pleasing pours that still say something, Champagne for the moments that matter, and quantities that last until the final day. Chilled top-ups run daily through the show.
Daily runs to the berth or the stand, chilled, timed around show hours and security. We work the Riviera shows from our own backyard — Antibes is minutes from Cannes and Monaco — and we plan Palma, Genoa and Antigua deliveries around each show's access rules.
During Riviera shows, often within hours — it is the single most common call of show week. Keep our number on the crew mess wall; the Saturday-evening save is the service we built the company on.
Two to three weeks ahead ideally — show weeks are the busiest of our year and reserved stock is honoured first. Late is still workable (see above), but early orders get the pick of the cellar and calmer logistics.
