Mykonos is the highest-volume drinking destination in the Aegean and one of the hardest to supply. Mykonos Marina at Tourlos handles the large yachts, most of the fleet lies off Ornos, Psarou or Super Paradise, and the island’s own logistics are stretched to breaking point for eight weeks a year by a population many times its normal size.

The consequence is simple and worth being blunt about: what is not aboard when you arrive is difficult and expensive to get. Champagne volumes through a Mykonos week are unlike anywhere else on a Greek itinerary, and the beach clubs are not a supply chain. We size deliveries for the week rather than the night and we will say when a date is too tight rather than accept the order and hope.

Orders travel from our French cellar on EU logistics with the island crossing built in, no customs frontier, duties and paperwork handled, typically three to four working days from confirmation, and we want more notice than that in August. Where the timing is genuinely tight, the better plan is almost always to load in Athens on the way through, and we will build the delivery that way instead.

For all the noise, a Mykonos charter still has an owner’s table, and Greek wine is the most interesting thing you can put on it. Santorini is two hours south and its Assyrtiko is among the finest white wine in the Mediterranean; Vinsanto from the same island is a serious dessert wine. We stock them beside the grande marque Champagne the bar will get through.