Why visit: "If you know Santorini, you'll know of the late Haridimos Hatzidakis, 'The Wizard of Wine'. He was a mastermind who toiled for decades, conducting innovative, industry-leading work that still reverberates today. Considered by many to be the most talented winemaker to ever grace the island, he was a fearless champion for natural farming and low-intervention winemaking. His vinous creations first impressed locals in the 90s, then importers, before eventually making their way onto top wine lists and into shops around the world. Today, his daughters oversee this jewel-box estate and its newly built, state-of-the-art winery. It's by appointment only - but worth the hassle."

What to try: "Keep an eye out for assyrtiko, the white wine grape native to Santorini. At Hatzidakis, the Skitali and Cuvée No.15 assyrtikos are a must. If you're lucky, they'll uncork an older nykteri for you."

Why visit: "You'll definitely find Argyros bottles on the tables at tavernas across Santorini, as well as in wine stores further afield. Next year marks the vineyard's 120th anniversary, making now a great time to visit."

What to try: "The Cuvée Monsignori. The vineyard has a selection of ungrafted, seemingly immortal vines that have soaked up the island's volcanic soils for over 200 years. The vineyard uses the fruits to create an assyrtiko of jaw-dropping power and beauty."

Why visit: "By Santorini standards, Koutsoyannopoulos is a relic, having been operating since 1880. If you ever find yourself at the winery, prepare to learn all about its origins in the winery's peculiar, hand-built museum. Deep underground is a sprawling maze filled with the history of Santorini winemaking, complete with audio guides and (slightly terrifying) animatronics. Still, the overarching lesson here is that Koutsoyannopoulos is one of Greece's oldest, most venerable winemaking families. In recent decades, it has been a pioneer in reviving the island's ancient vine-growing traditions. Today, fourth-generation owner Georgios Koutsoyannopoulos crafts world-class assyrtikos from the family's small estate."

What to try: "Got a sweet tooth? Pray they'll open an old vin santo for you."

Why visit: "Lyrarakis Estate is a quick 30-minute drive from the capital city of Heraklion, making it a perfect, stress-free destination for those wishing to dip their toes into the Cretan wine scene. You'll experience a gaggle of local grape varieties that you've never heard of - dafní, plytó, melissaki - but don't let that scare you away. Lyrarakis has been largely responsible for elevating Crete's contemporary wine scene in the past decade."

What to try: "Give those local grapes a try: dafní, plytó and melissaki."

Why visit: "This is Crete's very first certified organic winery, and is run by sisters Emmanouela and Nicky, the third generation of the Paterianakis family. Book a lunch with them and they'll treat you to a seasonal, homemade meal paired with five estate wines. I recommend scheduling your visit in tandem with one to Lyrarakis Estate, since they're situated within 2km of each other."

What to try: "The vibrant vidiano and juicy, lightly spicy kotsifali-mandilari red blend are standouts. Keep an eye out for the tsikoudia, too. It's a special Cretan brandy produced from grape pomace."

Why visit: "Established over 40 years ago, Seméli is located at an altitude of 550m, in hilly Koutsi. This sky-reaching region ranks among the top 'crus' for wine production in Nemea, the best-known PDO (Protected Denomination of Origin) on Greece's Peloponnese peninsula."

What to try: "Along with Nemea reds from the estate's prized agiorgitiko grape, Seméli specialises in whites from the neighbouring Mantinia PDO. Look out for the moschofilero variety."

Why visit: "Mercouri is one of the oldest family-owned wineries in Greece. Despite the newer renovations, its enchanting, old-school charm still shines as you explore the original family home from 1874, the rustic agro-museum and the domed chapel, all of which overlook the dazzling Ionian Sea."

What to try: "Refosco, now known locally as 'mercouri', is a prominent grape that you'll only find on this estate."

Why visit: "I'll be honest. Monemvasia is worth a visit and its terroir tour is brilliant, but the reason I always recommend the winery is because of the eponymous town of Monemvasia, a short drive away. It's an ancient Greek marvel - a tiny island town accessible only by a narrow bridge, with a striking medieval castle at its heart that is carved directly out of the rockface."

What to try: "A bit of everything: moschofilero, asproudi, assyrtiko, monemvasia, roditis, agiorgitiko and mavroudi."

Why visit: "Although Gaia's Santorini bottlings are some of the most admired 'back pocket' wines in sommelier circles, it's important to know that the producer also has a second location on the mainland, here in Nemea. Come to try bins of flagship agiorgitiko grape. My favourite is blended with syrah."

What to try: "The syrah."

Why visit: "The Moraitis family has been making wine on Paros for well over 100 years and this is regularly ranked among the top organic estates in the Cyclades. So, if you're planning a trip to Santorini, I strongly suggest adding Paros to the list. It's just a quick ferry ride over.

What to try: "Those who enjoy a thirst-quenching Provençal pink should seek out Moraitis' own rosés, made from aidani."

Why visit: "Located just 5km off the coast of Turkey, Kos is known as the 'Garden of the Aegean' because of its verdant landscape. Despite its distance from Greece proper, this lush island is worth the trouble. Ktima Akrani promises familiar wines served up within a tropical oasis, producing modern-style wines from well-established grape varieties. Its work, in a short time, has rekindled Kos' winemaking fame and made the winery one to watch in the region."

What to try: "There's a lot to unpack here, but keep an eye out for regional varieties like athiri and malagousia."