Guest Cabin

Gypsy Wind

Yacht Description

Gypsy Wind yacht is a 72.00 ft long sailboat monohull and spends the summer in Alaska. It was built by Irwin in 1990. A refit was done in 2018. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 1 pullman cabin.

The sailboat features twin Yanmar 150hp main engines, Northern lights 20kw generator. engines and a generator.

Accommodation

Enjoy the ample cockpit area while sailing and dining under the sun or the stars. This sailing yacht has all you need both on deck and below. The Irwin 72’ raised salon has the spaciousness and elegance guests would expect in a large yacht. The cabin sole is varnished teak with a light contrasting Holly inlay.



The interior accommodations and volume are comparable to much larger yachts and include



Raised Main Salon midship

3 Guest staterooms – Queen Master suite and two Double Guest cabins are aft of the main salon and each have ensuite heads

Separate Crew stateroom and head forward of the main salon

Large spacious walk in cockpit

Spacious Jacuzzi on the aft deck

Come aboard to relax while living life to the fullest! Dine on beautifully prepared fresh, local foods while sailing beautiful blue waters; explore pristine bays and share in local Alaskan culture. Plenty of fun on the water with kayaking, fishing, exploring by tender and much more! For those who love to sail and explore, this yacht and her crew will help make memories that last until you return for your next vacation.



Amenities – Three 2 person kayaks, fishing gear, 2 fully independent heating systems. Custom built on-deck Jacuzzi, fully enclosed cockpit. Also 14’ foot fiberglass tender with 25hp engine.
6

Guests

3

Cabins

2

Crew

Irwin

Built by

€22,000 - $22,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: Yes
Number Dine In: yes
Water Maker: Yes
Water Capacity: 800
Ice Maker: Yes
Number Of Dvds: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Inq
Smoking: on aft deck
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 1
Generator: 20KW
Inverter: Yes
Voltages: 120

Price Details

Price from: €22,000

High season rate: $22,000

Rates are all inclusive except for alcohol.

Specifications

Guests: 6
Pref Pickup: Juneau
Draft: 7
Cruising Speed: 7
Helipad: No
Maxspeed: 9
Other Pickup: Gustavus
Built: 1990
Turnaround: 24 hours
Cabins: 3
King: 1
Queen: 2
Pullman: 1
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: 20KW

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 14' Irwin
Kayaks 1 Pax: 0
Kayaks 2 Pax: 3
Dinghy Hp: 25hp
Floating Mats: 0
Dinghy Pax: 6
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy: no
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Full Setup
Windsurfer: 0
Rods: 10
Snorkel Gear: 0
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Other Entertainment

External hard drive with over 400 movies.

Crew

Crew Information

Captain

Chef / Mate

Captain: Jonathan Yoors

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.

Menu

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. 


 

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