Mykonos is arguably one of the best-known islands in the Aegean Sea, although its fame is based more on its nightlife and white, sandy beaches than its wine industry. Nevertheless, a small amount of wine is made on the island, from grapes that range from the native Greek Assyrtico to the international varieties of Cabernet Sauvignon and Syrah.
The island is just over 30 square miles (85 square km) in size and is a part of the Cyclades island chain, which also encompasses the more viticulturally productive islands of Santorini and Paros. Most of Mykonos's vineyard land is found in the center of the island near the town of Ano Mera.
Mykonos has a classic Mediterranean climate, with long, dry summers and short, mild winters. The island is particularly noted for its high winds, which have eroded the land over time, giving rise to the barren, rocky landscapes that are found throughout. In winter, these winds tend to come from the south, bringing warming influences from North Africa. In the summer, cooler winds from the north blow through the vineyards, refreshing the vines and tempering the effects of hot sunshine.
There are no Mykonos-specific appellations in Greek wine law, and wines made on the island must be labeled with the more-generic PGI-level appellations Cyclades or Aegean Sea, or simply as Greece.
While wine has probably been made on Mykonos for as long as it has been inhabited, commercial viticulture did not come to the region until the mid-1990s. Given the number of tourists that flock to the island each year to enjoy the local culture, it is rare to find Mykonos wines outside of the island itself.
