Is this Greece’s finest wine since Homer strummed his lyre?

We were in deepest Dorset, l’Angleterre profonde. The weather was also typically English: inundations followed by counter-attacks from the Indian summer. Despite those, and even under a still blue sky, it was just too nippy to eat outside — or at least, that was what the less well-insulated members of the party insisted. Fear no more the heat of the sun. It has gone south with the swallows. But there was mellow fruitfulness, in this season which offers a delicious choice between grouse and partridge (unless you are Nicholas Soames, and have both).

When it came to accompanying bottles, we were eclectic. Our hosts are good friends of Giugi, Marchese di Sesti, who makes superb wines in Montalcino, amid the splendours of Toscana profonda. It is a prelapsarian region, in which nature, agriculture, man, art and architecture are in joyous harmony. You almost expect to hear the music of the spheres.