Book Your Charter
SEGUNDO VIENTO, recently refit 640 Privilege is the first of its kind. The legendary shipyard included bespoke updates to the Aft Deck and Bridge Deck in collaboration with the Owner and incumbent Captain, Lee Adams. Keen attention was paid to layout, comfort, safety, toys and (of course) luxury. Manifest your ‘Second Wind’ aboard this indulgent catamaran. Eight guests are comfortably accommodated with a Master King suite forward and two mirror-image Queen suites aft. The ‘Segundo Viento experience’ is highly complimented by her dedicated crew - take care to note their profiles below.
Spacious full width saloon
The aft cockpit area
Large flybridge lounging area
View All Photos

SEGUNDO VIENTO

2021 • 6 GUESTS • 3 cabins

Start Charter Inquiry

Specifications

Length: 64 ft.

Builder: Privilege

Year: 2021

Terms: Inclusive

Beam: 30 ft.

Draft: 6 ft.

From $43,500 to $45,000 per week

See Price Details for premium holiday rates
RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Description

SEGUNDO VIENTO, recently refit 640 Privilege is the first of its kind. The legendary shipyard included bespoke updates to the Aft Deck and Bridge Deck in collaboration with the Owner and incumbent Captain, Lee Adams. Keen attention was paid to layout, comfort, safety, toys and (of course) luxury. Manifest your ‘Second Wind’ aboard this indulgent catamaran. Eight guests are comfortably accommodated with a Master King suite forward and two mirror-image Queen suites aft. The ‘Segundo Viento experience’ is highly complimented by her dedicated crew - take care to note their profiles below.

Read more

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • King Cabins: 1
  • Queen Cabins: 2
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: 2
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 6 months
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 6
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transoms

Water Sports

  • Dinghy: 14.5 ft
  • Dinghy Horsepower: 195
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: 12
  • Underwater Camera: Yes
  • Kayak: 2
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    2 Seabobs

  • Water Skis: Kids (1)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Grenadines for August & September BVI for Winter seasons
  • Summer Base Port: Village Cay, Grenada late Sum.
  • Summer Operating Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay Marina
  • Other Pickups: BVI
  • Turnaround: 72 hours Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $43,500 $43,500 $43,500 $44,250 $45,000
Summer 2025 $43,500 $43,500 $43,500 $44,250 $45,000
Summer 2026 $43,500 $43,500 $43,500 $44,250 $45,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details
Lee Captain

the crew

LEE ADAMS – Captain, S/Y Segundo Viento
(Mariner. Weather-Whisperer. Keeper of Secret Anchorages.)
Legend has it Lee Adams was raised by the wind itself on the Cape Town peninsula of South Africa — though official records suggest it was under the guidance of his grandfather, Admiral Tom Hardiman of the South African Navy. From a young age, Lee was taught the ancient maritime arts: sailing fast, sailing smart, and knowing exactly when not to argue with the ocean.
His first transoceanic crossing took place in 1999, sailing from Cape Town to Antigua aboard a racing sloop — a vessel built for speed, not comfort.
(Side note: Lee still considers this “a nice warm-up.”)
After proving his mettle in Caribbean regattas, Lee was invited aboard the legendary schooner Tree of Life, a classic beauty rigged with eight entirely manual sails — the kind that demand teamwork, strength, and a healthy relationship with blister tape. Following a full circumnavigation of the globe, Lee assumed command as Captain.
*(Side note: No mutiny recorded. In fact, morale reportedly improved.)
For over a decade, Lee has roamed the Caribbean, eventually settling in the Lesser Antilles where he became something of a local institution. His knowledge of the region is spoken of in hushed tones: hidden coves, secret beaches, untouched reefs, and anchorages that don’t appear on charts. Weather systems tend to part politely when he’s nearby.
(Side note: This cannot be scientifically proven. Yet.)
As Captain of Segundo Viento — the very first Privilege 640 — Lee is both guardian and guide. Onboard, the atmosphere is a carefully calibrated blend of adventure and ease. Everything runs smoothly, guests feel instantly at home, and stress mysteriously vanishes somewhere between the first sail hoist and the second sunset.
Lee is endlessly active and happiest when wet — sailing, swimming, diving, paddleboarding, or launching himself enthusiastically into the sea “just to check something.” His humour is dry, his timing impeccable, and his sea stories legendary (accuracy varies by sunset).
(Side note: The fish were definitely bigger.)
What truly sets Lee apart is his ability to make guests feel like they’ve discovered something rare: a captain who is deeply professional, quietly brilliant, and effortlessly fun. Time onboard Segundo Viento has been known to warp — days blur, worries dissolve, and guests often forget where their shoes are.
Meet Lee Adams and you’ll understand why he captains Segundo Viento. Sail with him and you’ll leave with sun-kissed skin, unforgettable memories, and a sneaking suspicion that you’ve just been part of a very good sea story — one you’ll be telling for years.
(Final side note: Yes, it really was that good.)

Chef Ed Stacey UK) Ed has amassed a lifetime’s worth of culinary knowledge and expertise from a broad spectrum of hospitality settings, including private households, Michelin-star and AA Rosette fine-dining restaurants, luxury wedding and banqueting venues as well award-winning gastropubs. Prior to becoming a chef, he worked in sales and marketing in the UK, where he was born and raised. In 2005, he moved to Sweden where he worked as a translator. But, his passion was cooking and after the birth of his son, Ed decided to retrain as a professional chef, graduating from the highly-acclaimed Ashburton Chefs Academy with distinction in every one of the assessment categories. He continues to improve and embellish his culinary repertoire and is excited about welcoming guests aboard and treating them to mouthwatering dishes inspired by flavors from across the world.

Sample Menu

The Menu aboard Yacht SEGUNDO VIENTO is a fusion of local flavors and continental techniques. We take pride in featuring the freshest ingredients supporting on island producers at every opportunity. Our breads and baked goods are either crafted in our galley or sourced from on shore bakeries. We select our meats and seafood carefully and are committed to a sustainability approach where possible. Yacht SEGUNDO VIENTO caters to most dietary requirements, be that for those with more particular tastes or medically diagnosed needs, we are here to accommodate you. Enjoy a personalized dining experience that is both satisfying and mindful of your needs.
BREAKFAST
Fresh fruit salad of cubed watermelon, dragonfruit, mango and blueberries. Full English Breakfast with crispy bacon and sausages, confit tomatoes, sautéed mushrooms, avocado and homemade sourdough topped with your eggs just the way you like ‘em.
Golden french toast coated in cinnamon sugar served with crispy bacon and caramelized bananas or fresh raspberries, blackberries and strawberries, drizzled in maple syrup and dusted in powdered sugar.
Authentic German Pancakes with scrambled eggs, smoked salmon slices, local avocado and dill sour cream, topped with shavings of red onion and micro herbs, finished with cold pressed olive oil and a grind of black pepper.
Freshly baked walnut and blueberry scones served the classic way with melted butter, topped with strawberry jam preserve and shredded mozzarella finished with chantilly whipped cream and fresh strawberries. 
Fruit parfait with layers of greek yogurt, stewed pears and cinnamon honey granola, topped with toasted almonds slices. Stacks of fluffy American pancakes topped with melted butter, and dollops of maple cream with a drizzle of vanilla bean syrup.
Eggs Benedict or Florentine with a toasted and buttered English muffin topped with perfectly poached eggs on a bed of wilted spinach or Canadian bacon, spoon of hollandaise sauce and served with a side of scorched mushrooms.
Caramelized onion and manchego omelettes with a dollop of melted cream cheese, crispy bacon bits, bell peppers and sliced spinach, accented with fresh thyme and basil, and served with fire roasted tomatoes.
LUNCH
Freshly baked hamburger buns served with a juicy BBQ Beef patty, melted Swiss cheese and topped with fresh slices of tomato, caramelized onions and baby leaves, accompanied with a Mediterranean salsa and garlic aioli fries.
Succulent chicken tenders dusted with herbed seasoning served on a bed of leaves, drenched in a homemade Caesar salad dressing and topped with bacon bits and crunchy croutons, finished with Parmesan shavings.
A Niçoise salad with “sushi grade” Tuna, pan-seared to perfection and sliced, served on a bed of leaves and basil with blanched green beans, baby tomatoes and black olives with quartered eggs, topped with spring onion and drizzled with olive oil.
A Rack of ribs rubbed and slow cooked with a sticky BBQ marinade and served with coconut rice and cajun wedges, accompanied by a baby green salad and sweet, local plantain chips. 
Soft flour tacos filled with slow cooked pulled pork and topped with an asian slaw, julienne red bell pepper, thinly sliced avocado and diced fresh pineapple, drizzled with a spicy mayo and garnished with fresh cilantro leaves.
Chef Ed’s Signature fish and chips (fries); with golden, beer battered pieces of fish served with a pea puree and triple fried, thick cut potato chips and homemade tartar sauce with tarragon and dill. 
Rustic flatbreads with a fire roasted tomato marinara topped with Parma Ham, avocado, parmesan shavings and bunches of arugula with balsamic glaze; topped with bacon, sun-dried tomatoes and buffalo mozzarella rounds with fresh basil and chili oil.
CANAPÉS
Ham and manchego croquettes with a smoked paprika bravas sauce.
Arancini, deep fried Italian rice balls with Arrabbiata sauce.
Caribbean tempura prawns with a homemade sweet chili sauce.
Chorizo scotch eggs on crispy leek nests with piccalilli.
Beet, cilantro and vodka cured salmon, sliced and topped with dill crème.
Home favorite and homemade Mac ‘n cheese bites with bacon bits.
Mezze platter with hummus, falafel, tzatziki and freshly made Pitta breads.
STARTERS
Cubes of fresh salmon seasoned and chilled with shallots, mirin, salt and sesame seed oil, combined and moulded, with a wasabi and avocado mousse, topped with baby leaves and drizzled with a dill oil. 
Scallops pan seared with a knob of butter and served with a turmeric and paprika, pumpkin squash puree and topped with crispy bacon crumbs and sliced spring onion and finished off with a chili oil. 
Thinly sliced Beef Carpaccio, complimented with a caper and fresh herb vinaigrette, shaved parmesan and wild arugula, finished off with cracks of black pepper, lemon zest and thinly sliced red onion.
A salad of baby spinach, roasted cubes of butternut squash and cherry tomatoes, served with a relish of mint, cilantro and red onion in a sugared red wine vinegar, doused in rosemary oil and topped with crumbled feta and roasted pine nuts.
Crispy battered squid rings served on a bed of pea shoots with a tomato jam and doused in Maltaise citrus emulsion and drizzled with a soy, honey and sesame warmed dressing.
A Beetroot and pear tartlet with slices of red and golden beets, pear and caramelized onion on a pastry base, topped with goats cheese and garnished with micro chard and beet shoots.
Gambas Crostini with shrimp panfried in a chili, garlic, parsley butter, tossed with lime drenched avocado cubes and cherry tomatoes; placed on a crunchy crostini  and garnished with cilantro leaves and droplets of soy reduction.
MAINS
Herb crusted rack of lamb served with charred broccolini and Pommes Dauphinoise on a parsnip and smoked celeriac puree with honey glazed carrots and redcurrant sauce; garnished with micro greens.
Wild Mushroom and Parmesan Risotto with fire roasted bell peppers, surrounded by a Manchego cream and topped with a mushroom duxelle and Shiitake caps; laced with truffle oil and garnished with crispy sage.
Al dente linguine tossed with shaved fennel, garlic and fresh chili, and topped with steamed crab, cherry tomatoes and samphire, garnished with red bell peppers and drizzled with a spicy seafood oil.
Fillet steak, marinated and sous vide for 2 hours, served on a bed of wilted spinach with Pommes Anna, roasted cherry tomatoes on the vine and charred asparagus spears; topped with wild mushrooms and finished with a chimichurri butter.
Pan Roasted Salmon fillets with couscous and seared baby bok choy , accompanied with Caponata Sicilian, a relish with tomato, aubergine, capers and olives; garnished with baby kale leaves.
Succulent Pork tenderloin, sous vide for 4 hours and pan seared, served on a beetroot and  apple puree with fondant potatoes and roasted cauliflower florets, finished with a Tarragon and Cider Sauce.
Chilean Seabass finished off with butter in the pan and served with charred courgette ribbons, sautéed baby new potatoes and surrounded by a mint, ginger and white pepper pea puree, finished with brunoise green bell peppers and beetroot shoots.
DESSERT
A tropical twist on the classic Creme Brûlée with a passionfruit, ginger and toasted coconut notes. 
Sticky Toffee Pudding on a layer of Dulce de Leche, topped with a white chocolate creme and served with macadamia nut soil and salted caramel ice cream.
Shards of vanilla and coconut meringue topped with a mango gel and fired pineapple cubes infused with rum, garnished with fresh coconut shavings.
A decadent chocolate brownie with chunks of white chocolate and snaps of honeycomb brittle, topped with an almond tuile and finished with Italian meringue.
Caramelized Lemon tart with crushed “Pink Lemonade” strawberries and served on a drag of creme fraiche with a “Raspberry and Rose” gel and garnished in sugar art.
Apple Tarte Tatin, with layers of decorative apple slices placed on a pastry base and caramelized, served on a fudge dusting with a cinnamon ice cream.
Peanut butter and dark chocolate mousse with espresso paint, topped with chantilly cream and caramel popcorn and garnished with white chocolate beads.
Client Feedback
SEGUNDO VIENTO

Hi Captain Lee,

Here is our review:

Our family of 5 has never been on a more perfect vacation. Captain Lee, Bianca and Sasha anticipated our every want and need – and made sure they happened before we even thought of them.

Everyone in our family gives Segundo Viento a score of 15 out of 10!

We were completely enamored with every element of the experience from the beautiful sailing backdrop of the BVI’s to the luxurious accommodations, water toys and spectacular food and drink.

We entrusted the itinerary details to Captain Lee and it quickly became apparent why he is one of the best there is at his craft.

Sasha made for an incredible teacher, continually educating the kids on unique facts about the ocean and sea life we encountered.

We presented Bianca with the added challenge of serving entirely gluten free meals and she exceeded our wildest expectations. She also taught the girls how to make numerous gluten free dishes from scratch – and showed amazing patience with them as they would “visit” her in the galley throughout the day.

The catamaran itself is absolutely phenomenal – the details onboard are next level.

We absolutely cannot wait to get back to Segundo Viento for another dream vacation.

Thanks Captain. Godspeed on your travels.

Mike & Denise Wallace

Late Summer, 2023 guests with SEGUNDO VIENTO wrote:
SEGUNDO VIENTO

Cami-flage, Shasha-khan and Betty Crocker (Bianca)

We cannot thank you enough for the last few days. Our family really needed this and you all delivered. We will forever be grateful. We wish you all great days ahead and hope that one day we will all meet again.

1. Thank you Bianca for the special treatment on my gluten free cuisine! I’ve never eaten such delicious food – ever. Can’t wait for that cookbook someday

2. Our drinks being served before it was even requested

3. Scuba diving – one on one instruction and bringing the wild life passion to a whole other level

4.Cami always had our interest and family first when picking our spots – we couldn’t have asked for a better captain.

5. The boat was pure class! Every detail thought out for comfort and elegance! The toiletries were amazing and all natural! They were wonderful! ”

Guests aboard SEGUNDO VIENTO at the end of February, 2023, wrote:
SEGUNDO VIENTO

Cami, Sasha and Bianca,

Wow! Where do we even start? Thank you for the incredible week that ex ceded anything we expected. Thank you for putting up with our family craziness – but even more for becoming part of our family. We will never forget.. our late night ‘non-competitive’ games ;), live music concerts with the amazing Sasha – Cami duo (so beautiful), lessons on how to drive a sailboat (and for letting David pretend to drive and be a sailor), waking up each morning to delicious smells from the galley (Bianca your cooking skills are fierce!), listening to tales of your adventures all over the world, dolphin videos, mean drinks that are the BEST of anywhere in the islands Sasha!!

We loved Bianca’s facial expressions, stories and cooking. Cami’s lessons, competence and competitive nature. Thanks for playing with us Cami! We loved Sasha’s spunk, enthusiasm and love of life. You all made this trip so much fun. We will tell stories of this week for years to come – and we can’t wait to host you all in Texas!

SEGUNDO VIENTO's mid February, 2023, guests wrote:
SEGUNDO VIENTO

Sasha Fierce, B-$$$ and Cici, you all are a dream team of a crew and made our first yachting adventure a truly memorable one. We will always remember our escape to the BVIs with you lovelies! You three are forever a part of our story.

Early February, 2023 guests aboard catamaran SEGUNDO VIENTO said:
SEGUNDO VIENTO

Dear Captain Lee, Sasha and Bianca,

We have thoroughly enjoyed our week in the BVIs aboard Segundo Viento. Thank you so much for making Fritz’s 85th birthday celebration a wonderful family memory. As fun as it was to see the islands, it was also great to see you sailing as a team and being so engaging. Thank you for a wonderful week!

The New Years week, 2022/2023, guest on SEGUNDO VIENTO said:
SEGUNDO VIENTO

Dear Captain Lee, dear Bianca, dear Sasha, thank you for a wonderful trip through the BVIs!

Lee, you really know your waters and tooks us to the most amazing spots.
Sasha, thank you for the beautiful underwater excursions and your excellent service!
Bianca, your meals were so creative and delicious! Thank you for adapting to all our special needs and wishes.
Segundo Viento is a fantastic catamaran in excellent condition and she sails very well!

Best wishes for your future sailing. We hope to see you all again

The Thanksgiving Week, 2022, guests aboard SEGUNDO VIENTO wrote:
SEGUNDO VIENTO

To captain Lee, Bianca + the amazing Sasha,

I’m not sure how you can make it through the coming weeks without your sexy seven sailors! Seriously, thank you so much for the wonderful escape. Your attention to detail and fun loving personalities made this a dream come true. A trip of a lifetime!

Best wishes to you all! Until next time!

November, 2022, charter guests aboard SEGUNDO VIENTO wrote:
SEGUNDO VIENTO

We had such a fabulous trip on Segundo Viento with Captain Lee and Chef Tyler. Every need we wished for was both met and exceeded!

I live with Celiac’s disease and Chef Tyler prepared some of the most delicious meals for me that were completely safe and no one would ever be able to tell they were gluten free.

Every beverage we wished for was on board (even my beloved Diet Mtn Dew which is hard to source in the BVI’s, but they made it happen)!

My boyfriend is a huge walker and hiker and was worried about getting enough activity on our trip. Much to his pleasure, Captain Lee was beyond happy to take Steve out hiking every day and Captain Lee gratefully knew his way around the islands being an avid hiker himself. Steve was thrilled that the hikes kept him active!

These were just a few of the details that meant the world to us on our vacation!

The boat itself is clean, luxurious and packed with fun toys! The Sea Bobs were a huge hit for Steve and for me.

Thank you Lee and Tyler once again for making our vacation a memory we will carry with us fondly forever!

Steve and Lori

April, 2022, guests on the BVI aboard catamaran SEGUNDO VIENTO wrote:
SEGUNDO VIENTO

Hey guys,

The first thing we want to say is THANK YOU. We sort of had an idea of what our trip was going to be like, but we had no idea it was going to be that glorious. Segundo Viento is an immaculate yacht with every perk we could have asked for. We felt completely at home while also being treated with the utmost respect and genuine care. All of the little details that went into building the catamaran were definitely noticed and appreciated: the monogrammed/logo’d EVERYTHING, the connectivity options (wifi, music, TV streaming services), the “rain” showers in our bathrooms. We seriously cannot stop talking about the trip. It’s also really hard to convey to everyone back home just how wonderful it was to be on board.

You both were so great with our kids, and we really appreciate it. Tyler, thank you for catering to the kids’ food requests and also for pushing new things for them to try! Among the cooking, sailing, cleaning, motoring, and playing, I’m still not quite sure how just two of you managed to get it all done. It didn’t dawn on me until about Day 3 that one of you was magically sneaking downstairs to make the beds in the morning and leave glasses of water at night…WOW. That is a trip we would take every year if we could. Without question. Chris and I have both said multiple times that it was probably the best vacation we’ve ever had. And maybe the only time when we weren’t ready to leave! You know how it goes…after 6 or 7 days you’re usually ready for your own creature comforts at home…but that was NOT the case this time. We easily could have stayed longer. Honestly, we just can’t say it enough: thank you.

For any potential future guest who happens to read these comments, you are in great hands with Captain Lee & Chef Tyler. Get ready for a relaxing trip in the BVI where the weather is warm, the water is unbelievably blue, the drinks are plentiful, the food is delicious, and you can make the trip into whatever you want it to be. From snorkeling and paddle boarding to relaxing on board the yacht, everything you are going to experience is top notch. And I know Lee is planning to add even more water toys to the boat as time goes on… We had gourmet food for breakfast, lunch, and dinner courtesy of Chef Tyler, and it was honestly some of the best food we have ever had. He took what could have been “normal” meals – burgers, ribs, pancakes, gnocchi – and elevated them to 5-star restaurant level deliciousness. It’s like you’re staying at a 5-star resort eating 3 5-star meals every single day on a beautiful yacht in paradise. Incredible.

Thanksgiving week guests on SEGUNDO VIENTO wrote:

Inquire About

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

Scroll to Top

YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

Contact Us

Fill out the form below, and we will be in touch shortly.

or call us at 1 (407) 922-9696