Gypsy Wind

Gypsy Wind

BUILT/REFITYEAR 2018
YACHTLENGTH 72.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM $22,000

Captain Jonathan Yoors

Jonathan is originally from Rockport Massachusetts, a small fishing village an hour north of Boston. He has captained boats all over the world but his favorite place to sail and spend time is in the Caribbean and Alaska. Jonathan is a USCG 500ton captain with over 11 years yachting experience and 15 years owning and captaining his own boats, you can rest assured knowing you have an experienced captain at the helm. Jonathan loves to fish, spear fish, snorkel, hike, kayak, paddle board, explore the wilderness and enjoy all types of nature and wildlife the Caribbean and Alaska has to offer.

Chef Brittany Battistoni

Brittany is originally a southern California native with a love of traveling the world. She is a professionally trained chef with nearly 15 years professional food service experience. She is also an avid naturalist and enjoys opening the minds of those around her by taking them foraging for local wild edibles in the areas she is on charter in. Brittany is very passionate about food, the environment, critter watching, kayaking, paddle boarding, spear fishing, snorkeling, and other water sports. You can expect to enjoy exceptional locally caught food while chartering GYPSY WIND.

Jonathan and Brittany are a married couple who have been exploring the world together for 7 years now. They have sailed around the east coast of the US and the Caribbean for 3 years, cruised Alaska for 4 years, and sailed across the Atlantic. They both share a love of adventure and a deep love for nature.






Specifications

Type Sailing Yachts
BuilderIrwin
Year Built1990
Size72.00 Ft
Beam18 Feet
Draft7 Feet
Guests6

Boat Details

Cabins: 3
Queen: 2
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Juneau
Other Pick-up: Gustavus

Details

Refit: 2018
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

twin Yanmar 150hp main engines, Northern lights 20kw generator.
Fuel Consumption: 2
Cruising Speed: 7
Max Speed: 9 US Gall/Hr

Locations

Winter Area: -
Summer Area: Alaska

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: -
Books: Yes
Board Games: -
Sun Awning: Yes
Deck Shower: -
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: yes
Minimum Age: 1
Generator: 20KW
Inverter: Yes
Voltages: 120
Water Maker: Yes
Water Cap: 800
Ice Maker: Yes
Sailing Instructions: no
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: on aft deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 14' Irwin
Dinghy hp: 25hp
Dinghy # pax: 6
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): 3
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: no
Beach Games: -
Fishing Gear: Yes
Gear Type: Full Setup
Rods: 10

Day 1

Dinner

Mixed green salad with balsamic vinaigrette

Angle hair bolognaise, garlic bread.

Flourless chocolate cake with raspberry coulis and whip cream.

Day 2

Breakfast

Eggs any style with toast and bacon.

Lunch

Curry chicken salad over a bed of greens served with pita.

Dinner

Whole roasted side of Hawaiian marinated salmon, green beans with cranberries and almond slivers, steamed rice.

Pineapple upside down cake with vanilla ice cream. 

Day 3

Breakfast

Pancakes with fruit and breakfast sausage.

Lunch

Halibut fish tacos, refried beans, chips and salsa.

Dinner

Chicken burre blanc, broccoli, and crispy roasted potatoes.

Chocolate mousse with berries and whip cream.

Day 4

Breakfast

Veggie Frittata served with fruit.

Lunch

Crab or Chicken Quesadillas served with a chopped salad and a citrus vinaigrette.

Dinner

Halibut Picata, steamed Brown rice, and a shredded vegetable medley.

Cheese cake pie served with Berry compote.

Day 5

Breakfast

French Toast with maple syrup, and bacon.

Lunch

Teriyaki pulled pork bowls with rice and shredded veggies.

Dinner

Chopped salad, tomato, cucumber, peppers, olives, onion, feta cheese, and a white wine vinaigrette.

Grilled Ribeye, brown sugar butter glazed sweet potatoes, and brussels sprouts in a bacon cream sauce.

Wild berry cobbler with vanilla ice cream.

Day 6

Breakfast

Quiche Loraine with fresh fruit.

Lunch

Your choice of Artisanal pizzas! Peperoni, cheese, smoked salmon with pesto, artichoke hearts and fetta, or sausage pepper and onion.

Dinner

Roasted root vegetables, and cous cous salad. Dungeness crab with drawn butter and lemon.

Key lime pie

Day 7

Breakfast

Build your own Belgian waffles, blueberry, chocolate chip, banana, whip cream, maple syrup, breakfast sausage.

Lunch

Seafood chowder, Freshly made biscuits. 

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
N N N N N N

(15 December -30 April)
(1 May - 14 December)
Alaska


Please Contact Us For Availability


No Yatch Insight Available.