Santorini is an anchorage in a flooded volcano, and the practical consequences are severe: the caldera is far too deep to anchor conventionally, yachts lie on buoys or hold position, and the only proper berth on the island is Vlychada Marina on the south coast, well away from the view everyone came for. Provisioning has to be planned around that geography rather than despite it.

We deliver to Vlychada and coordinate the tender leg with the crew. For a yacht spending one or two nights in the caldera on a Cyclades run, the honest answer is usually to store in Athens or in Mykonos and treat Santorini as a stop rather than a supply point, and we will tell you that rather than sell you a delivery that will be difficult at both ends.

Orders travel from our French cellar on EU logistics with the island crossing built in, no customs frontier, paperwork handled, typically three to four working days from confirmation. In August the ferries are the constraint rather than anything we control, and we would ask for a week.

This is also the one Greek island where the wine is the reason to go ashore. Assyrtiko grown in basket-trained vines on volcanic ash is unlike any other white in the world, it ages for decades, and the sun-dried Vinsanto made here is one of the great historic dessert wines. A caldera dinner with a mature Santorini Assyrtiko is the sort of thing guests remember, and we would rather you had the good bottles aboard.