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Catamaran Port to Vino

Where Luxury meets adventure!

Delivered in 2023, the new, upgraded Port to Vino is ready to welcome you to your home on the water for your sailing vacation. Every inch of the boat is designed with guest comfort in mind, from the spacious covered flybridge with sun loungers to the forward door accessing the sunken cockpit seating on the bow. Your group will be able to spread out and relax in style no matter where they get comfortable on the boat with stunning views of the islands under sail.

The interior of the boat offers all the comforts of home, but on a luxury yacht. She has four queen staterooms each with its own ensuite bath including one larger owner’s suite with walk out to the cockpit. Port to Vino will accommodate 6-8 guests comfortably. The welcoming salon featuring the galley up allows for guests to watch their gourmet meals being made while they relax on the couch.

Meals are served al fresco on the back deck where you can take in views of the coastline and enjoy the sea breezes. Port to Vino’s outdoor deck areas offer plenty of flexible space. Pass the day reading, sunbathing, or relaxing on the flybridge. The forward trampolines, forward sunken seating area, and aft deck lounge and dining areas extend your living area and give easy access to the clear blue waters of the Caribbean Sea.

All of the boat toys are available to make your fun on the water even better. There is something for everyone as you sail in pristine waters. *Stock photos are used as Port to Vino will launch in June of 2023, photos of the actual yacht will follow*

7-Night Charter Rates
From
$38,000 (2 passengers 7 nights)
To
$45,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
59
Cabin Layout
4 Queens en-suite with A/C
Designer
Fountaine Pajot
Launched
2023
Home Port
Nanny Cay, Tortola, BVI

Meet the Crew

Crew photo
Jeff and Caitlin have been working together since they met on the job at a dive shop in coastal North Carolina in 2010. Employment opportunities have taken them around the globe and back, settling in the BVI in 2012. They transitioned to crewed sailing charters from running dive boats in 2014 and haven’t looked back, logging over 150 charters with many happy guests who often return to make more memories. Their specialty is active, adventurous groups who want to explore all that the BVI has to offer above and below the water and love introducing kids to the ocean, so bring on the families! The BVI has been home for Jeff and Caitlin for many years but will always hold a special place as it’s where they were married on a beach in Virgin Gorda.

Captain Jeff holds a USCG 200 ton Near-Coastal Masters license and has been operating boats commercially for over 15 years. Hailing from Mississippi, Jeff cultivated his love for boats and the water in his adult life and can’t imagine doing anything else. He is originally trained as a high level dive instructor and naturally progressed to earning a captain’s license to operate the boats he’d previously worked on as crew. Running crewed charters allows for a more relaxed pace and the ability to tailor charters to each guest’s preferences, something that was more difficult to accomplish on dive boats. Jeff is a wealth of knowledge about the BVI, so make sure you listen in for “story time with Captain Jeff” while on charter.


Chef Caitlin also comes to chartering from a professional diving and marine research background but has been cooking since she was a small child and has the photos to prove it. She grew up in Pennsylvania and spent her formative years in the kitchen with her mom and Italian grandmother. Most of her menu items are cultivated through family recipes and world travels, bolstered by training at Ashburton Chefs Academy. She loves incorporating fresh, local ingredients with Mediterranean and Asian influences. Virtually everything Caitlin cooks is assembled from scratch, including an assortment of breads and pastas. She’s happy to accommodate a range of allergies and specialty diets. When her schedule allows, Caitlin loves getting in the water for guided snorkel tours with the guests, dusting off her marine science degree to talk about fish behavior and biology.
In the off season, Jeff and Caitlin spend time in the mountains of Western North Carolina where Jeff enjoys riding his motorcycle through all the twisting, scenic roads and Caitlin spends time volunteering at the local animal shelter. No better way to recharge after a busy charter season than with mountain views, crisp air, and not a large body of water in sight. They’re not able to have a dog on board during the charter season, so they “rent” as many as possible through the foster program at the shelter and take them out camping and hiking as frequently as they can!
Jeff and Caitlin are fully vaccinated for Covid-19.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Winter
2025 to 2026
$38,000 $38,000 $38,000 $40,500 $41,000 $43,000 $45,000
Summer
2026
$38,000 $38,000 $38,000 $40,500 $41,000 $43,000 $45,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
59
Beam
30
Draft
4.5
Designer
Fountaine Pajot
Children Allowed
Yes
Flag
BVI
Guests
8
Dinghy/Tender
15 ft
Dingy Max. Passengers
10
Dinghy hp
70HP
Wash basins
4
Heads
4
Helipad
No
Jacuzzi
No
Engines
Volvo 150HP x 2 / 2 x 17KW GEN
Generators
17 KW x 2
Cruising speed
10 KTS
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Accommodation Description

Port to Vino showcases one owner queen cabin and three guest queen cabins all with ensuite bath. The cabins are appointed with ample storage and headroom, plus luxury linens and toiletries, for a very comfortable guest experience.

Location
Home Port
Nanny Cay, Tortola, BVI
Winter Cruising Area
Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (BVI)
Preferred Port
Nanny Cay
Other Port
BVI
Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Bimini
Yes
Kosher
Inq
Nude
Inq
Guests smokes
Transom Only
Minimum age
Water Safe
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
5000W
Water capacity
278 Gal
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
Yes
Wake Board
1
2-Person Kayak
1
Float Mats
Yes
Underwater Camera
Yes
Sea scooters
No
Swim platform
2 x Stern
Boarding ladder
Stern
Sea bobs
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Captain Nationality
American
Captain License
USCG 200 Ton Master
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

All of Caitlin’s cuisine is prepared from the freshest, local ingredients available. Below is a selection of options, but every menu is highly customizable to adjust for dietary preferences. Emphasis on made from scratch.
Breakfast
Parfait with homemade granola, Greek yogurt, wild berry compote
Southwest egg cups with sausage, pepper, and cilantro
Caribbean French toast made with fresh challah bread
Lobster eggs Benedict on homemade English muffins
Freshly baked cinnamon rolls
Lunch
Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
Chicken satay skewers with Vietnamese noodle salad and peanut sauce
Blackened fish tacos with mango salsa and avocado crema
Southwest quinoa salad with chili-lime shrimp
Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions
Dinner
Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
Asian sticky ribs with sesame broccoli and wasabi parsnip puree
Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
Mahi en Papillote with couscous and a fresh tomato salad
Dessert
Lemon cheesecake mousse with fresh blueberries
Croissant bread pudding
Key lime pie with candied lime rind
Mixed berry cobbler with Tahitian vanilla ice cream
Chocolate lava cake with raspberry coulis
Cocktails
Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters
The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters
Pina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda
Dark n’ Stormy: Gosling’s Black Seal rum floater, ginger beer, bitters
And many, many more!

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