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starting at
$35,000/week
British Virgin Islands
59 ft sailing catamaran
Accommodates up to 8
4 Queen ensuite cabins
Great for couples
PORT TO VINO is a Fountaine-Pajot 59 ft catamaran.
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, with stunning views of the islands while under sail or at anchor .
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 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 ocean and enjoy the sea breezes.
Port to Vino’s outdoor deck areas offers 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*
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN JEFF & CHEF/MATE CAITLIN
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 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 bread and pasta. 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!
Cuisine
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BREAKFAST
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Parfait with homemade granola, Greek yogurt, wild berry compote
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Southwest egg cups with sausage, pepper, and cilantro
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Caribbean French toast made with fresh challah bread
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Lobster eggs Benedict on homemade English muffins
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Freshly baked cinnamon rolls
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LUNCH
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Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads
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Beef or black bean burger sliders on homemade brioche buns with sweet potato fries
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Chicken satay skewers with Vietnamese noodle salad and peanut sauce
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Blackened fish tacos with mango salsa and avocado crema
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Southwest quinoa salad with chili-lime shrimp
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Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions
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APPETIZERS
- 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
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DINNER
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Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle
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Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette
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Asian sticky ribs with sesame broccoli and wasabi parsnip puree
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Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato
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Mahi en Papillote with couscous and a fresh tomato salad
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DESSERT
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Lemon cheesecake mousse with fresh blueberries
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Croissant bread pudding
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Key lime pie with candied lime rind
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Mixed berry cobbler with Tahitian vanilla ice cream
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Chocolate lava cake with raspberry coulis
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COCKTAILS
Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bittersThe Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bittersPina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime sodaDark n’ Stormy: Gosling’s Black Seal rum floater, ginger beer, bittersAnd many, many more!Gluten-free, vegetarian, soy-free, nut-free and egg-free diets gladly accommodated