17.98 m/ 59.00 Ft Matrix Yachts
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. .
Volvo 150HP x 2 / 2 x 17KW GEN.
Water Activities
PORT TO VINO Samana 59 has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Christmas / New Year's 2026/27: 1-8 Guests 51,750
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.
Caribbean Virgin Islands (BVI)
Christmas / New Year's 2026/27: 1-8 Guests 51,750
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.
Caribbean Virgin Islands (BVI)
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
+View Additional Rate Details
Charter Costs Explained
To charter this luxury yacht contact Harper Yachting
To charter this luxury yacht contact Harper Yachting
I can't say enough about Caitlin's attitude and service! We had our 7 year old grandson and she took him under her wing and taught him to snorkel and introduced new foods that he would otherwise not have ever tried! She totally understood our needs as a multigenerational family and planned our meals accordingly. The food was delicious! We were not looking for gourmet meals but it felt over the top special with her hand made pasta dishes and variety of meals. She even had the kids help her .
Question 1. How would you rate your entire charter vacation experience?
5 STAR - The crew and boat were superb! The Port to Vino is a beautifully appointed boat with plenty of room for 8 guests. Jeff and Caitlin ensured our holiday was perfect add Michaela made the whole process easy.
Question 2. How would you rate the yacht (comfort, features, general condition, etc.)?
5 STAR - Well-appointed for 8 guests with plenty of room. The master suite is very comfortable, .
Derek Carlow Captain
With over two decades of maritime experience and a passion for delivering unforgettable journeys, Derek brings both expertise and heart to every charter. As a certified Yacht Master and seasoned Captain, he’s helmed luxury vessels across the globe, including three successful seasons with Trade Winds aboard the Fountaine Pajot 59’, 60’, and 70’.
Before turning his love of sailing into a full-time profession, Derek built a career in the film industry, working behind the camera in fast-paced, high-profile environments. That background sharpened his attention to detail, problem-solving skills, and calm leadership under pressure—qualities that now define his approach at sea.
Whether you're seeking adventure, tranquility, or a bit of both, Derek ensures your time onboard is smooth, safe, and tailored to your preferences. His calm demeanor, professional polish, and genuine enthusiasm for the sea make him a trusted guide for your charter.
Viera Chuda Chef /1st Mate
Viera is an experienced charter crew member who combines her skills as Chef, 1st Mate, and Stewardess to support smooth, enjoyable trips for guests and crew. She holds a Master’s degree in Public
Economics and has a strong background in hospitality, culinary service, and yachting. Viera is confident in the galley, preparing customized menus for up to 10 guests that reflect local flavors and meet dietary needs. She completed the IYT Superyacht Chef Course and most recently worked with TradeWinds, a all-inclusive charter company, aboard Fountaine Pajot 59’, 60’, and 70’ sailing catamarans.
In addition to her culinary work, Viera is skilled in deck operations, guest service, and water sports coordination. She speaks five languages and enjoys creating a friendly, welcoming atmosphere onboard for guests from around the world.
From Viera’s Galley
BREAKFAST
Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
› CHEF’S CHOICE EGGS BENEDICT
Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce
› SMOKED SALMON BAGEL
Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges
› SHAKSUKA
Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
› CINNAMON FRENCH TOAST
Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
› AVOCADO TOAST WITH EGG
Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad
› FLUFFY OMELETTE
Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
› BANANA PROTEIN HOMEMADE PANCAKES
Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey
LUNCH
› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger
› BALSAMIC GRILLED CHICKEN SALAD
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia
› BEEF BAHN MI
Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce
› DECONSTRUCTED SALAD NICOISE
Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
› THAI NOODLE SALAD WITH GRILLED CHICKEN
Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts
› TURKEY WRAP WITH SALAD
Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
topped with basil and toasted pine nuts
› SWEET & STICKY BBQ PORK RIBS
Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter
APPETIZERS
› VEGETABLE CRUDITÉS WITH HUMMUS
Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread
› TUNA CARPACCIO
Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette
› SUMMER CHARCUTERIE BOARD
Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread
› BAKED CAMEMBERD
Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey
› CEVICHE
Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
› FRENCH SAVOURY TART
Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese
› PULLED PORK CREAM CHEESE SPREAD
Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers
DINNER STARTERS
› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil
› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard
› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo
› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil
› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce
› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.
› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins
MAIN
› CHILI LIME MAHI MAHI
Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side
› PORK TENDERLOIN
Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side
› CREAMY PRAWN LINGUINE
Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
› THAI RED COCONUT CURRY
Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts
› HERB-CRUSTED SNAPPER
Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side
› FILLET MIGNON WITH CARAMELIZED ONION
Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side
› CHICKEN & VEGETABLE SKEWERS
Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney
DESSERT
› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,
› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
› COFFEE CREME BRULEE, passion fruit coulis, raspberries & coee beans
› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries
› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt
https://harperyachting.com/
https://harperyachting.com
17.98 m/ 59.00 Ft Matrix Yachts
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. .
Volvo 150HP x 2 / 2 x 17KW GEN.
Water Activities
PORT TO VINO Samana 59 has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
https://harperyachting.com
Derek Carlow Captain
With over two decades of maritime experience and a passion for delivering unforgettable journeys, Derek brings both expertise and heart to every charter. As a certified Yacht Master and seasoned Captain, he’s helmed luxury vessels across the globe, including three successful seasons with Trade Winds aboard the Fountaine Pajot 59’, 60’, and 70’.
Before turning his love of sailing into a full-time profession, Derek built a career in the film industry, working behind the camera in fast-paced, high-profile environments. That background sharpened his attention to detail, problem-solving skills, and calm leadership under pressure—qualities that now define his approach at sea.
Whether you're seeking adventure, tranquility, or a bit of both, Derek ensures your time onboard is smooth, safe, and tailored to your preferences. His calm demeanor, professional polish, and genuine enthusiasm for the sea make him a trusted guide for your charter.
Viera Chuda Chef /1st Mate
Viera is an experienced charter crew member who combines her skills as Chef, 1st Mate, and Stewardess to support smooth, enjoyable trips for guests and crew. She holds a Master’s degree in Public
Economics and has a strong background in hospitality, culinary service, and yachting. Viera is confident in the galley, preparing customized menus for up to 10 guests that reflect local flavors and meet dietary needs. She completed the IYT Superyacht Chef Course and most recently worked with TradeWinds, a all-inclusive charter company, aboard Fountaine Pajot 59’, 60’, and 70’ sailing catamarans.
In addition to her culinary work, Viera is skilled in deck operations, guest service, and water sports coordination. She speaks five languages and enjoys creating a friendly, welcoming atmosphere onboard for guests from around the world.
https://harperyachting.com/
From Viera’s Galley
BREAKFAST
Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
› CHEF’S CHOICE EGGS BENEDICT
Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce
› SMOKED SALMON BAGEL
Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges
› SHAKSUKA
Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread
› CINNAMON FRENCH TOAST
Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit
› AVOCADO TOAST WITH EGG
Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad
› FLUFFY OMELETTE
Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad
› BANANA PROTEIN HOMEMADE PANCAKES
Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey
LUNCH
› HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger
› BALSAMIC GRILLED CHICKEN SALAD
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia
› BEEF BAHN MI
Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce
› DECONSTRUCTED SALAD NICOISE
Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette
› THAI NOODLE SALAD WITH GRILLED CHICKEN
Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts
› TURKEY WRAP WITH SALAD
Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad
topped with basil and toasted pine nuts
› SWEET & STICKY BBQ PORK RIBS
Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter
APPETIZERS
› VEGETABLE CRUDITÉS WITH HUMMUS
Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread
› TUNA CARPACCIO
Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette
› SUMMER CHARCUTERIE BOARD
Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread
› BAKED CAMEMBERD
Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey
› CEVICHE
Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast
› FRENCH SAVOURY TART
Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese
› PULLED PORK CREAM CHEESE SPREAD
Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers
DINNER STARTERS
› CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
› ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil
› BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard
› CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo
› WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil
› VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce
› GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs.
› TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins
MAIN
› CHILI LIME MAHI MAHI
Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side
› PORK TENDERLOIN
Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side
› CREAMY PRAWN LINGUINE
Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese
› THAI RED COCONUT CURRY
Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts
› HERB-CRUSTED SNAPPER
Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side
› FILLET MIGNON WITH CARAMELIZED ONION
Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side
› CHICKEN & VEGETABLE SKEWERS
Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney
DESSERT
› LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
› MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream,
› DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint
› COFFEE CREME BRULEE, passion fruit coulis, raspberries & coee beans
› COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries
› KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream
› DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries
› STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt
Christmas / New Year's 2026/27: 1-8 Guests 51,750
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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