PORT TO VINO Samana 59 Yacht Charter
Yacht Description
PORT TO VINO Samana 59 yacht is a 59.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (BVI). It was built by Fountaine Pajot in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features Volvo 150HP x 2 / 2 x 17KW GEN engines and a generator.
Accommodation
Cabin Breakdown
PORT TO VINO Samana 59 Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
PORT TO VINO Samana 59 Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Summer 2024 | $35,000 | $35,000 | $35,000 | $37,500 | $38,000 | $38,500 | $39,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $41,500 | $42,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $38,000 | $38,000 | $38,000 | $40,500 | $41,000 | $41,500 | $42,000 | $0 | $0 | $0 | $0 |
PORT TO VINO Samana 59 yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
70,000
to
84,000
14,000 to
25,200
84,000 to 109,200
Discounts outside the main season are common.
7 day charter
35,000
to
42,000
7,000 to
12,600
42,000 to 54,600
Standard charter rate, base for all calculations.
3 day charter
17,500
to
21,000
3,500 to
6,300
21,000 to 27,300
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
35,000 / 6 * 3 days = 17,500
1 day charter
5,833
to
8,400
1,167 to
2,100
7,000 to 10,500
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 70,000 to 84,000 | 14,000 to 25,200 | 84,000 to 109,200 | Discounts outside the main season are common. | |
7 day charter | 35,000 to 42,000 | 7,000 to 12,600 | 42,000 to 54,600 | Standard charter rate, base for all calculations. | |
3 day charter | 17,500 to 21,000 | 3,500 to 6,300 | 21,000 to 27,300 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 35,000 / 6 * 3 days = 17,500 | |
1 day charter | 5,833 to 8,400 | 1,167 to 2,100 | 7,000 to 10,500 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 35,000
High season rate: 42,000
Christmas week to end by December 27th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
Christmas week to end by December 27th. New Years to begin no earlier than December 28th
7 night minimum
BVI Ports Only
Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
AED Defibulater
Oxygen Tank
Crew
Crew Information
2022 Boat Show - 2nd place Cocktail Contest
Captain: Jeff Nichols
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.
Menu
Gallery
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- wpcf_winterarea: Caribbean Virgin Islands (BVI)
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- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
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- wpcf_engines: Volvo 150HP x 2 / 2 x 17KW GEN
- wpcf_year: 2023
- wpcf_builder: Fountaine Pajot
- wpcf_accommodation: 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.
- currency: USD
- yachtCurrencySymbol: $
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- wpcf_price_details: <b>Christmas / New Year's 2024/25</b>: 1-8 Guests 50,000 Christmas week to end by December 27th. New Years to begin no earlier than December 28th 7 night minimum BVI Ports Only Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners. Deduct $120 per person from rate. Remaining meals and associated beverages to be taken ashore at guest expense.
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- wpcf_mainimg_description: 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*
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- wpcf_menu: <div><strong><em>Port to Vino</em> sample menu</strong></div> <div><em>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.</em></div> <div><strong>Breakfast</strong></div> <div>Parfait with homemade granola, Greek yogurt, wild berry compote</div> <div>Southwest egg cups with sausage, pepper, and cilantro</div> <div>Caribbean French toast made with fresh challah bread</div> <div>Lobster eggs Benedict on homemade English muffins</div> <div>Freshly baked cinnamon rolls</div> <div><strong>Lunch</strong></div> <div>Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads</div> <div>Beef or black bean burger sliders on homemade brioche buns with sweet potato fries</div> <div>Chicken satay skewers with Vietnamese noodle salad and peanut sauce</div> <div>Blackened fish tacos with mango salsa and avocado crema</div> <div>Southwest quinoa salad with chili-lime shrimp</div> <div>Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions</div> <div><strong>Dinner</strong></div> <div>Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle</div> <div>Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette</div> <div>Asian sticky ribs with sesame broccoli and wasabi parsnip puree</div> <div>Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato</div> <div>Mahi en Papillote with couscous and a fresh tomato salad</div> <div><strong>Dessert</strong></div> <div>Lemon cheesecake mousse with fresh blueberries</div> <div>Croissant bread pudding</div> <div>Key lime pie with candied lime rind</div> <div>Mixed berry cobbler with Tahitian vanilla ice cream</div> <div>Chocolate lava cake with raspberry coulis</div> <div><strong>Cocktails</strong></div> <div><em>Basil 8</em>: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters</div> <div><em>The Groupie</em>: Vodka, muddled lemon and superfine sugar, ginger beer, bitters</div> <div><em>Pina Agave</em>: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda</div> <div><em>Dark n' Stormy</em>: Gosling's Black Seal rum floater, ginger beer, bitters</div> <div><em>And many, many more!</em></div>
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Emphasis on made from scratch.</em></div> <div><strong>Breakfast</strong></div> <div>Parfait with homemade granola, Greek yogurt, wild berry compote</div> <div>Southwest egg cups with sausage, pepper, and cilantro</div> <div>Caribbean French toast made with fresh challah bread</div> <div>Lobster eggs Benedict on homemade English muffins</div> <div>Freshly baked cinnamon rolls</div> <div><strong>Lunch</strong></div> <div>Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads</div> <div>Beef or black bean burger sliders on homemade brioche buns with sweet potato fries</div> <div>Chicken satay skewers with Vietnamese noodle salad and peanut sauce</div> <div>Blackened fish tacos with mango salsa and avocado crema</div> <div>Southwest quinoa salad with chili-lime shrimp</div> <div>Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions</div> <div><strong>Dinner</strong></div> <div>Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle</div> <div>Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette</div> <div>Asian sticky ribs with sesame broccoli and wasabi parsnip puree</div> <div>Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato</div> <div>Mahi en Papillote with couscous and a fresh tomato salad</div> <div><strong>Dessert</strong></div> <div>Lemon cheesecake mousse with fresh blueberries</div> <div>Croissant bread pudding</div> <div>Key lime pie with candied lime rind</div> <div>Mixed berry cobbler with Tahitian vanilla ice cream</div> <div>Chocolate lava cake with raspberry coulis</div> <div><strong>Cocktails</strong></div> <div><em>Basil 8</em>: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters</div> <div><em>The Groupie</em>: Vodka, muddled lemon and superfine sugar, ginger beer, bitters</div> <div><em>Pina Agave</em>: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda</div> <div><em>Dark n' Stormy</em>: Gosling's Black Seal rum floater, ginger beer, bitters</div> <div><em>And many, many more!</em></div>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu4.jpg";s:13:"yachtMenu5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu5.jpg";s:13:"yachtMenu6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu6.jpg";s:13:"yachtMenu7Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu7.jpg";s:13:"yachtMenu8Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu8.jpg";s:13:"yachtMenu9Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu9.jpg";s:14:"yachtMenu10Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8264/8264menu10.jpg";s:9:"yachtCrew";s:1:"2";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:12:"Jeff Nichols";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:4:"1982";s:15:"yachtCaptainLic";s:19:"USCG 200 Ton Master";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:15:"Caitlin Nichols";s:14:"yachtCrewTitle";s:9:"Chef/Mate";s:15:"yachtCrewNation";s:8:"American";s:15:"yachtCrewYrBorn";s:4:"1986";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3102:"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. <br /> <br /> 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.<br /> <br /> 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. 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- location_details:
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- terms: Inclusive
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- caemail: calendar@regencyvacations.com
- ca: Regency // BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8264/4
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- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:15:"Rendezvous Only";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:1:"0";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: BVI
- captain_nation: American
- crew_nationality: American
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>PORT TO VINO Samana 59 Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Summer 2024 </td> <td>$35,000</td> <td>$35,000</td> <td>$35,000</td> <td>$37,500</td> <td>$38,000</td> <td>$38,500</td> <td>$39,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$38,000</td> <td>$38,000</td> <td>$38,000</td> <td>$40,500</td> <td>$41,000</td> <td>$41,500</td> <td>$42,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$38,000</td> <td>$38,000</td> <td>$38,000</td> <td>$40,500</td> <td>$41,000</td> <td>$41,500</td> <td>$42,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1726131563
- mo_youtube: a:2:{s:7:"updated";i:1734961633;s:5:"links";a:0:{}}