Port to Vino BVI Chartered Yacht

Port To Vino – Catamaran

Space & Luxury

  • 58 foot Fountaine Pajot sailing catamaran
  • Accommodates 6 adults or 8 guests including children
  • 1 king cabins and 3 queen cabins
  • SCUBA diving available

Port To Vino is a 2016 Fountaine Pajot 58 foot catamaran.  The spacious upper deck is topped off with a giant flybridge with seating for all guests to enjoy the view while sailing.  There are 2 loungers near the front of the yacht and 2 loungers in the cockpit to relax with a book while enjoying the Caribbean fresh air.  The cockpit has a large couch and spacious seating for all meals at the table while eating under the stars.  Port To Vino’s crew is Captain Jeff and Chef/Mate Caitlin.  After traveling throughout Thailand, Central America and Fifi as dive instructors, Jeff and Caitlin began chartering in the BVI.  Jeff is excited to show you quiet anchorages for world class snorkeling and Caitlin’s infectious energy and passion about food will make your charter EPIC!

$20,000-$32,200 per week


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  • Air conditioning and fans
  • Swim platforms and heated deck showers
  • Watermaker and generator
  • Free Broadband Wifi Internet Access
  • Digital Flat screen TV in saloon
  • iPod docking station
  • Cockpit icemaker
  • Barbecue


  • 13’ rigid inflatable boat w/40 hp
  • Adult water skis
  • Wakeboard & doughnut
  • 2 Sea Doos
  • 2 Stand up paddleboards
  • Floating mats & floating island
  • Snorkeling gear
  • SCUBA diving please inquire


Model: Fountaine Pajot Catamaran
Year: 2016
LOA: 58′
Beam: 29’5″
Draft: 4’5″
Engines: 2
Flag: BVI

Your Crew


Joining Port to Vino for the 2018-19 season, Jeff and Caitlin are a talented and delightful young couple who have been running crewed charters in the BVI since 2014 and before that worked in the BVI dive industry for two years.  They know every nook and cranny in the Virgin Islands, above and below the water, and they know what it takes to run superlative charters.

Both Caitlin and Jeff are dive instructors with world-wide experience and are trained emergency first response/AED instructors.

Captain Jeff has a USCG 100 ton Masters license with sail and towing endorsements.  Jeff is a graduate of the University of Mississippi with a political science degree and he is an SSI Advanced Open Water Dive Instructor and a PADI IDC Staff Instructor.

Caitlin is a fabulous chef with a family catering background. She has been cooking all her life and can accommodate a wide variety of dietary restrictions. She has a B.S. degree in Marine Science and Ecology from Rutgers University and is an expert in marine life. She loves to guide guests on snorkel excursions and teach them about aquatic life.  Caitlin is an SSI Open Water Instructor and a PADI Open Water SCUBA instructor.

Jeff and Caitlin take sailing vacations aboard Port to Vino to a new level!

Sample Menu


  • 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


  • 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


  • Lobster rangoon with sweet chili dipping sauce
  • Curry roasted chick peas
  • Tuna tartare with avocado and cucumber
  • Homemade cassava chips with assorted sauces
  • Fresh mozzarella on toasted baguette topped with ginger tomato chutney and boat-grown basil
  • Patatas bravas
  • Homemade soft pretzel bites with spicy cheddar cheese sauce


  • 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


  • 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


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!

Gluten-free, vegetarian, soy-free, nut-free and egg-free diets gladly accommodated


$20,000-$32,200 per week


Use of the yacht with our Professional Captain and Chef
All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolate and more
Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
Water Sports
Broadband Wireless Internet Access
Air Conditioning
Cruising taxes and permits, BVI license and port fees
SCUBA please inquire
Fuel for the yacht and dinghy


Shore activities such as dining, shopping or special off yacht excursions
Premium Beverages not normally stocked and excessive alcohol consumption
Airport Transfers
BVI individual fishing licenses
Crew gratuity – 15-20% of the charter cost

** Epic Yacht Charters BVI provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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