CHAMPAGNE

$15,000 - $15,500 / WEEK
Main Salon
Main Salon and Galley
Cockpit to Salon
Salon to Cockpit
Guest Cabin
Guest Cabin
Bathroom
Bathroom
Foredeck Lounge
Helm and Flydeck
Outdoor Cooking
Salon to Foredeck
Floating Mat
Paddle Boarding
Kayaking
Snorkeling
Welcome
Champange from Champagne

Champagne is a brand new, modern, bright, spacious yacht. It has incredible interior living spaces, an extensive cockpit flowing into an innovative salon and lounge space making it truly astonishing. The guest cabins are also wonderfully bright and offer a quiet, comfortable place with ensuite bathrooms. It has generous relaxation spaces, on the foredeck, lounge deck and in the cockpit.

Climb aboard Champagne and enjoy the boldly modern, bright, spacious area onboard. The design accommodates incredible interior living spaces making her truly astonishing.

It offers an extensive cockpit opening into a spacious saloon incorporating the galley and lounge area.The guest cabins are bathed in light and offer a quiet, comfortable place with ensuite bathrooms. It is enhanced with incredibly generous relaxation spaces, on the foredeck, lounge deck and in the cockpit.

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
45 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$15,000
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
2 x 50hp Volvo Penta D2 GE 9kW Generator
Fuel Consumption: n/a
Cruising Speed: n/a
Max Speed: n/aUS Gall/Hr
Details
Type: Cat
Beam: 24.77 Feet
Draft: 4.3 Feet
Pax: 6
YearBuilt: 2019
Builder: FOUNTAINE PAJOT
Engines: 2 x 50hp Volvo Penta D2 GE 9kW Generator
JetSkis: No
Flag: French
SatTv: No
RegNum: LR F95282
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: No
Books: No
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
Minimum Age: Water safe
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Yes, only on sugar scoops
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 10'
Dinghy hp: 15hp
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes - port transom
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Basic Lures and Tackle/Trollin
Rods: 2
Captain
Christopher M. Coupland
License: RYA Yacht Master
Languages: English
Chef/Frist Mate
Annika Erickson
License: STCW
Captain Nic & Chef/First Mate Annika


Chef Annika

Annika was born and raised in the Napa Valley located in Northern California. From a young age Annika has been drawn to the water. Growing up she was an athlete on a competitive club swim team for 12 years. She continued this journey by competing on a collegiate swim team. Annika has also played a total of 8 years of water polo, 4 of which were collegiate at Santa Rosa Junior College and Sonoma State University which she graduated from with her masters degree in sociology. 

As soon as she was able to, Annika received her lifeguard certification. She has utilized this for many years through helping communities both with lifeguarding, as well as teaching various age ranges how to swim and the basics of water safety. After Annika graduated college she fell in love with not only being in the water but being on the water. She picked up a passion for boating, sailing, paddleboarding, snorkeling and all things water activities. 

She has worked in many high end restaurants in the Napa Valley over the years being a part of the fine dining industry and learning the ins and outs. She has had a passion for cooking at a young age and wanted to incorporate that into her love for hospitality and water island life. She has traveled to many countries over the years and plans on continuing in the future to learn more cultures and cuisine. 

Captain Chris

Born in Alabama, Captain Chris got a feel for his sea legs at a very early age and has always felt at home on the water. Not only does he feel at home on the water but he also enjoys flying and studied at the North American Institute of Aviation. To top this, Chris is a professionally trained chef/restauranteur and has a great deal of experience under his belt along with some fantastic stories to tell!
Breakfast
 
Served with Coffee, Tea, and Juice Fresh Fruit 
 
Smashed Avocado on Toast topped with Bacon and an Egg
 
Warm Oat Bar with all the Toppings
 
French Toast topped with Fresh Fruit and served with Sausage 
 
Breakfast Frittata Cups filled with Spinach, Sausage, Caramelized Onions and Cheese
 
Bagels served with Lox Spread 
 
Chocolate Chip Pancakes with Sausage and Bacon
 
-Smoothie Bowls with Local Fresh Fruit, Nuts, and Seeds
 
 
Lunch

Strawberry, Chicken, Bacon & Spinach Wraps with Poppyseed Dressing

Chicken Caesar Salad with Freshly Grated Parmesan 

Avocado, Shrimp & Cucumber Salad 

Mahi-Mahi Tacos topped with a Cilantro Crema and Mango Salsa

Bacon, Lettuce, and Tomato Sandwich 

Cilantro Lime Shrimp Wraps

Snacks

Fresh Guacamole and Chips

Prosciutto Wrapped Melon

Hummus and Naan Bread

Refreshing Watermelon

Charcuterie Board with selection of Cured Meats, Cheeses, Dried and Fresh Fruits, and Nuts

Bacon Wrapped Jalapeño Poppers

Dinner
 
Shrimp, Pepper, and Pineapple Skewers 
 
Ahi Tuna Poke Bowl topped with Fresh Fruits and a Sriracha Aioli
 
Lemon & Garlic Shrimp Pasta with Toasted Bread
 
Surf and Turf served with Oven Roasted Vegetables and Glazed Carrots
 
Pineapple Teriyaki Chicken served with Rice 
 
Baked Feta Pasta with Roasted Tomato served with Garlic Bread
 
Seared Scallops with Bacon Lem Cram Sauce accompanied with Roasted Garlic Brussel Sprouts
 
Dessert
 
Bacon-Chocolate-Chip Cookies
 
Fresh Fruit Salad topped with a Zesty Sugar Glaze
 
Coffee Cake served with Whipped Topping
 
Cookies and Ice Cream Pie
Our Entire Experience Was Nothing But Pleasurable!
The chef/mate on our trip was Dani Andrews. The six of us were routinely amazed by the variety and quality of her food preparation. By our own choice, we ate all but two dinners and one lunch on the ship and never were disappointed. To the contrary, all we could do was enjoy and ask for more which was readily provided. Words cannot encapsulate what an integral part of our trip Fabrizio was. From the opening briefing to the last day he provided us with top notch service and was fun and professional in every aspect of his job. He became more than just a captain but also a life-long friend.
The Best! Hands Down!
I just wanted to send out a MASSIVE thank you for allowing us to have such a fantastic holiday. I’m sitting here in Tortola at Sebastian’s on the Beach drinking a Painkiller while looking out at Jost Van Dyke while the sun is setting and thinking about how great of an experience it all was. I’ve come to the Virgin Islands five times now, but this is my first time being on a crewed charter as a guest, and the crew completely blew it out the water. They were incredibly attentive and just lovely to be around. The Best! Hands down! Fabrizio's attitude, understanding of the boat and guest dynamics, ability as a captain made the entire trip. I would recommend everyone ask for Fabrizio as I know I will. I have never grown to appreciate someone and what they bring into our lives as much as he did. 10/10 is too low, truly. Life is better with Fabrizio as a part of it. Wouldn’t do it without him. We hiked, snorkeled A TON, relaxed, sailed, and really showed off the islands to my friends who have never been here. Dani was lovely - and an incredible cook. The girls couldn’t stop talking about her food and we even gave her a list of recipes that we want so we can recreate some of her dishes. The food always seemed very appropriate for the activities done and mood of the day. Highlights were the poke bowl, scratch blueberry muffins, peanut butter pie, and pan fried grouper - but honestly it was all fantastic. As I mentioned earlier, my friends had never done a holiday like this before, and were a little apprehensive at first, but they all had such a wonderful time and didn’t want to leave. Rachel practically tied herself to the trampoline this morning and had to be dragged off! We’re already thinking about our next trip back in the future.
Everything was SO good!
Thank you so much for making this what we all all agree, the best vacation ever. We enjoyed all the meals, all of the exploring, and all the games of monopoly deal. Dani, I so appreciate you taking the time to make everything gluten free - I never felt left out and everything was SO good. You made the most amazing meal that I want to be my last meal if I’m on death row (hopefully we never have to find you to make it), but what I’ll never forget is firing up the blow torch with you and making the best creme brûlée. There truly is no better tik tok partner to spend the week with. Michael, (our stand-in captain) your ability to drive us from point A to B is unmatched. But seriously, although we didn’t shower you with compliments like you deserve, we really appreciate you making sure everyone is safe. You were a great captain and awesome guide. When we look back at this week you both have been responsible for every highlight. We will miss.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $15,000 $15,500 $15,500 $15,500 $15,500
Winter 2020 to 2021 $15,000 $15,500 $15,500 $15,500 $15,500

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktails, breakfast the next morning, and an early start.

● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat Rate - $20,000 Must begin no sooner than Dec 27th

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 24.77 Feet
  • : 4.3 Feet
  • : 6
  • : 2019
  • : FOUNTAINE PAJOT
  • : n/a
  • : n/a
  • : 2 x 50hp Volvo Penta D2 GE 9kW Generator
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Christopher M. Coupland
  • : French
  • : No
  • : LR F95282
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
2 x 50hp Volvo Penta D2 GE 9kW Generator
Fuel Consumption: n/a
Cruising Speed: n/a
Max Speed: n/aUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: Yes
Camcorder: No
Books: No
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 6
Minimum Age: Water safe
Generator: Yes
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Water Cap: -
Ice Maker: No
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: Yes, only on sugar scoops
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 10'
Dinghy hp: 15hp
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: Yes
Swim Platform: No
Boarding Ladder (Loc/Type): Yes - port transom
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Basic Lures and Tackle/Trollin
Rods: 2
Captain
Christopher M. Coupland
License: RYA Yacht Master
Languages: English
Chef/Frist Mate
Annika Erickson
License: STCW
Captain Nic & Chef/First Mate Annika


Chef Annika

Annika was born and raised in the Napa Valley located in Northern California. From a young age Annika has been drawn to the water. Growing up she was an athlete on a competitive club swim team for 12 years. She continued this journey by competing on a collegiate swim team. Annika has also played a total of 8 years of water polo, 4 of which were collegiate at Santa Rosa Junior College and Sonoma State University which she graduated from with her masters degree in sociology. 

As soon as she was able to, Annika received her lifeguard certification. She has utilized this for many years through helping communities both with lifeguarding, as well as teaching various age ranges how to swim and the basics of water safety. After Annika graduated college she fell in love with not only being in the water but being on the water. She picked up a passion for boating, sailing, paddleboarding, snorkeling and all things water activities. 

She has worked in many high end restaurants in the Napa Valley over the years being a part of the fine dining industry and learning the ins and outs. She has had a passion for cooking at a young age and wanted to incorporate that into her love for hospitality and water island life. She has traveled to many countries over the years and plans on continuing in the future to learn more cultures and cuisine. 

Captain Chris

Born in Alabama, Captain Chris got a feel for his sea legs at a very early age and has always felt at home on the water. Not only does he feel at home on the water but he also enjoys flying and studied at the North American Institute of Aviation. To top this, Chris is a professionally trained chef/restauranteur and has a great deal of experience under his belt along with some fantastic stories to tell!
Breakfast
 
Served with Coffee, Tea, and Juice Fresh Fruit 
 
Smashed Avocado on Toast topped with Bacon and an Egg
 
Warm Oat Bar with all the Toppings
 
French Toast topped with Fresh Fruit and served with Sausage 
 
Breakfast Frittata Cups filled with Spinach, Sausage, Caramelized Onions and Cheese
 
Bagels served with Lox Spread 
 
Chocolate Chip Pancakes with Sausage and Bacon
 
-Smoothie Bowls with Local Fresh Fruit, Nuts, and Seeds
 
 
Lunch

Strawberry, Chicken, Bacon & Spinach Wraps with Poppyseed Dressing

Chicken Caesar Salad with Freshly Grated Parmesan 

Avocado, Shrimp & Cucumber Salad 

Mahi-Mahi Tacos topped with a Cilantro Crema and Mango Salsa

Bacon, Lettuce, and Tomato Sandwich 

Cilantro Lime Shrimp Wraps

Snacks

Fresh Guacamole and Chips

Prosciutto Wrapped Melon

Hummus and Naan Bread

Refreshing Watermelon

Charcuterie Board with selection of Cured Meats, Cheeses, Dried and Fresh Fruits, and Nuts

Bacon Wrapped Jalapeño Poppers

Dinner
 
Shrimp, Pepper, and Pineapple Skewers 
 
Ahi Tuna Poke Bowl topped with Fresh Fruits and a Sriracha Aioli
 
Lemon & Garlic Shrimp Pasta with Toasted Bread
 
Surf and Turf served with Oven Roasted Vegetables and Glazed Carrots
 
Pineapple Teriyaki Chicken served with Rice 
 
Baked Feta Pasta with Roasted Tomato served with Garlic Bread
 
Seared Scallops with Bacon Lem Cram Sauce accompanied with Roasted Garlic Brussel Sprouts
 
Dessert
 
Bacon-Chocolate-Chip Cookies
 
Fresh Fruit Salad topped with a Zesty Sugar Glaze
 
Coffee Cake served with Whipped Topping
 
Cookies and Ice Cream Pie
Our Entire Experience Was Nothing But Pleasurable!
The chef/mate on our trip was Dani Andrews. The six of us were routinely amazed by the variety and quality of her food preparation. By our own choice, we ate all but two dinners and one lunch on the ship and never were disappointed. To the contrary, all we could do was enjoy and ask for more which was readily provided. Words cannot encapsulate what an integral part of our trip Fabrizio was. From the opening briefing to the last day he provided us with top notch service and was fun and professional in every aspect of his job. He became more than just a captain but also a life-long friend.
The Best! Hands Down!
I just wanted to send out a MASSIVE thank you for allowing us to have such a fantastic holiday. I’m sitting here in Tortola at Sebastian’s on the Beach drinking a Painkiller while looking out at Jost Van Dyke while the sun is setting and thinking about how great of an experience it all was. I’ve come to the Virgin Islands five times now, but this is my first time being on a crewed charter as a guest, and the crew completely blew it out the water. They were incredibly attentive and just lovely to be around. The Best! Hands down! Fabrizio's attitude, understanding of the boat and guest dynamics, ability as a captain made the entire trip. I would recommend everyone ask for Fabrizio as I know I will. I have never grown to appreciate someone and what they bring into our lives as much as he did. 10/10 is too low, truly. Life is better with Fabrizio as a part of it. Wouldn’t do it without him. We hiked, snorkeled A TON, relaxed, sailed, and really showed off the islands to my friends who have never been here. Dani was lovely - and an incredible cook. The girls couldn’t stop talking about her food and we even gave her a list of recipes that we want so we can recreate some of her dishes. The food always seemed very appropriate for the activities done and mood of the day. Highlights were the poke bowl, scratch blueberry muffins, peanut butter pie, and pan fried grouper - but honestly it was all fantastic. As I mentioned earlier, my friends had never done a holiday like this before, and were a little apprehensive at first, but they all had such a wonderful time and didn’t want to leave. Rachel practically tied herself to the trampoline this morning and had to be dragged off! We’re already thinking about our next trip back in the future.
Everything was SO good!
Thank you so much for making this what we all all agree, the best vacation ever. We enjoyed all the meals, all of the exploring, and all the games of monopoly deal. Dani, I so appreciate you taking the time to make everything gluten free - I never felt left out and everything was SO good. You made the most amazing meal that I want to be my last meal if I’m on death row (hopefully we never have to find you to make it), but what I’ll never forget is firing up the blow torch with you and making the best creme brûlée. There truly is no better tik tok partner to spend the week with. Michael, (our stand-in captain) your ability to drive us from point A to B is unmatched. But seriously, although we didn’t shower you with compliments like you deserve, we really appreciate you making sure everyone is safe. You were a great captain and awesome guide. When we look back at this week you both have been responsible for every highlight. We will miss.
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Summer 2020 $15,000 $15,500 $15,500 $15,500 $15,500
Winter 2020 to 2021 $15,000 $15,500 $15,500 $15,500 $15,500

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktails, breakfast the next morning, and an early start.

● HALF-BOARD OPTION: $100 discount per person
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● 2021/2022 HOLIDAY RATES:

CHRISTMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat Rate - $20,000 Must begin no sooner than Dec 27th

CONTACT US