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Yacht Charter PORT TO VINO from $20,000 USD Weekly

58ft 1in (17.7m) Sail • Sleeps 8 Guests • 4 Cabins • 2 Crew


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Port to Vino
The newly commissioned 2016 Port to Vino is a truly stunningcatamaran, built and maintained to the highest of standards. She has a spacious cockpit where you can live inside and out – an amazing foredeck for sunbathing and a magnificent flybridge for relaxing and entertaining. The views are breathtaking as you sail.
The interior of Port to Vino has all of the comforts of homebut on a luxury yacht. She has 4 queen staterooms each with its own ensuite bath as well as an inviting common area. Port to Vino will accommodate up to 6-8 guests for your dream vacation.
Gourmet meals are expertly prepared in a fully stocked galley and served al fresco on the aft deck where you can view the coastline and feel the Caribbean breezes.
Port to Vino’s outdoor deck areas offer plenty of flexible space. Pass the day reading, sunbathing or relaxing on the flybridge. The foreward trampolines and aft dining area extend your living area and give you easy access to the clear blue 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.


Length 58ft 1in (17.7m)
Beam 29ft 2in (8.9m)
Draft 4ft 7in (1.4m)
Sleeps 8 Guests
Cabins 4
Crew Captain Jeff Nichols & Chef
Year Built 2016
Cruising Speed 8kts
Max Speed 10kts
Stabilisers None
Engines Not know
Builder Fountaine Pajot
Designer Not know
Flag Virgin Islands (British)
VAT Registered No
US Duty Paid No


High  USD $32,200 | Low  USD $20,000


Indoor audio system, iPod dock, TV saloon, Wi-Fi, 13ft / 4.00m 40hp Hard Bottom, Floating mats, Inflatable floating island, Kayak, Kneeboard, Paddleboards multiple, Tube - towable, BBQ, Book library, Deck shower, Special diets, Sun cushions, Swim platform, Water maker


Sleeps 8 In 4 Cabins

PORT To VINO features a king berth master suite and three VIP queen berth guest suites, and is air-conditioned throughout.


Insured, Crew certified, Diving if certified, Instructor,

Up to 3 dives a week are included for certified divers.  Guests rent or bring BCs and regs.

Diving is offered to CERTIFIED DIVERS ONLY.


Captain: Jeff Nichols (37)Captain: Jeff Nichols

Jeff and Caitlin

We want to provide an exemplary charter experience whilst maintaining your vessel to a high standard. Safety always comes first, but that doesn't mean our guests can't have fun too! Are you interested in exploring the underwater world as well? We can guide you through the reefs while either diving or snorkeling just as comfortably as we navigate the islands above the water. We pride ourselves on making every charter a unique experience by catering to each guest's preferences and requests.

Neither of us ever imagined we'd be living and working on a boat, but can no longer imagine life anywhere else! Combined, we have over 30 years of diving experience, over half of which is in a professional capacity. We met working for a dive charter company in coastal North Carolina. Caitlin had completed a degree in Marine Science from Rutgers University and was aiming to increase her professional dive experience while Jeff was a newly minted captain after many years working abroad in Asia and Central America as a dive instructor. In the past seven years, we've worked in the US, Fiji, and the BVI, transitioning from resort and dive shop management to running charter boats and haven't looked back since!


Port to Vino Brochure menu sample

Port to Vino 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.


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


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!


Layout plan


Guests aboard PORT TO VINO in late May, 2018, wrote:

I just wanted to thank you so much for facilitating such a truly memorable trip on Port to Vino in the BVI's.

Although the boat was 5 star, the real reason we all had a trip of a life-time was because of Stu and Becky.  Nothing was ever too much trouble and they both had the uncanny ability to know what we wanted before we did!  Stu planned an incredible itinerary for us avoiding rough waters and docking for the night in pristine and unspoiled parts of the BVI’s.  Each day was a dream with new islands and beaches to explore.  Stu and Becky worked together as a team and our whole trip was seamless thanks to their attention to detail, organizational skills and ability to make us all feel special while working so hard.  I read a review before I came saying they had wanted to kidnap Becky and bring her home – I now understand why!  She is hands down the most creative and skilled chef EVER!  Whether it was breakfast, lunch or dinner, every meal was thought out, infused with flavor and presented beautifully.  It was almost too pretty to eat, but eat we did and we all loved every bite!  

None of us wanted to leave, but unfortunately all good things must end….  We are all so happy to have done this trip and wanted to let you know!  Thank you again for all your help.

Best Wishes,  Charlotte

Late March, 2108, guests aboard PORT TO VINO wrote:

Hey guys,

We are back in NYC after a truly fantastic week sailing trip with Stuart & Becca. 

Like I said on our farewell as soon as I stepped on board I knew we were in good hands and the week would be special. And it was. Every moment. From our first day visit to Oil Nut Bay, to our adventure on Anegada where we came face to face with Fred and his horns, to yummy lobsters there, to saving a beautiful ketch from running aground, to unexpected anchor work, to the baths, all the super scuba diving (top notch cap), and of course the many delicious meals and snacks and everything from the kitchen. The food was amazing. Every time. Am sure I’m missing many things but to be able to spend quality family time together on a beautiful boat and have as much fun as we did makes me feel very lucky. I’m sure we all feel the same way.

Sharon, A huge thank you for pairing us with Cap & Bex. Really worked out great. Great couple. So many fond memories.

Late February, 2018, guests aboard PORT TO VINO supplied us with these images, including "dancing machines" and a seafood luncheon.



Christmas Week, 2017, guests wrote of their holiday aboard PORT TO VINO:

Huge thanks to Stuart and Becky for a wonderful week in the BVI! The Port to Vino is an incredible vessel and Stu and Becky are incredible hosts. Stu graciously accommodated my two teenage boys in multiple water activities and led 4 scuba dives so that my wife and youngest son could complete their certifications. I cannot begin to rave about the food! Becky is such a talented chef. Each meal was delicious and memorable. Thank you for making our December 2017 holiday vacation so special.


PORT TO VINO :: Aerial view before the bimini was added

Aerial view before the bimini was added



PORT TO VINO :: The master suite

The master suite

PORT TO VINO :: Aft Cockpit

Aft Cockpit

PORT TO VINO :: Foredeck


PORT TO VINO :: Foredeck with watersports gear

Foredeck with watersports gear

Port To Vino under sail

Port To Vino under sail

Saloon as seen from the cockpit

Saloon as seen from the cockpit

Forward guest queen suite

Forward guest queen suite

Flybridge seating area

Flybridge seating area

Port to Vino at anchor

Port to Vino at anchor


Length: 57ft 1in (17.4m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $23,500
Low  USD $15,500

Available in 1 area
Length: 69ft 11in (21.3m)
Max no of guests: 6
Crew: 2

Approximate Weekly Rate
High  USD $23,000
Low  USD $18,000

Available in 4 areas
Length: 56ft 1in (17.1m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $35,000
Low  USD $17,000

Available in 2 areas


For more information on YACHT PORT TO VINO, please send us your contact information

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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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