Yacht
The two most memorable features about Pacific Eagle’s design are her headroom and her main saloon.

Taller men who have been turned of from sailing will love this yacht’s overhead spaciousness, designed to be comfortable for the boat’s 6-foot-2 owner. You can literally “bound” up the steps from the main saloon to the pilothouse, something impossible onboard most other sailing yachts in this size class because you’d end up with a swollen red bump on your noggin.

The main saloon is so big that it feels almost like a sky lounge on a larger motoryacht. There are two C-shape leather settees for lounging, a full bar, a good-size television—in other words, plenty of space for the boat’s six guests to relax in comfort should weather make it impossible to hang out on deck. (It’s an important note: We had fog and rain during most of our trip. Bring a slicker and layerable clothing, and be prepared for a night or two indoors.)

One other detail worth noting is the hydraulic set of cockpit steps onboard Pacific Eagle. If you want to get into the dinghy, a crewmember pushes a button onboard and you are automatically lowered, staircase and all, to a position where it’s easiest to climb onboard. Very nifty.

Crew
We loved owner/captain Peter Stewart, who sets a fun, safe tone onboard Pacific Eaglel. We also found first mate Sebastian Alexander and chef Chris Fortune wonderful in charm, attitude and skill level, and we can say honestly that after getting to know the yacht’s owner, we think they’re the kind of crew he will continue to bring onboard even if Sebastian or Chris leaves.

Peter has a vision of promoting the local area that he insists his crew members share, and so even if Sebastian and Chris take jobs on boats other than Pacific Eagle, they are certain to be replaced by crewmembers of similar abilities and personalities.

That’s a good thing, in our opinion. They did a terrific job for our party of five.

Chef
Chris Fortune did a yeoman’s job of showing us the best that New Zealand cuisine has to offer in plentiful portions. As he says, “Some people eat to live, and other people live to eat. I’m definitely one who lives to eat … and drink!” His skills come from a background that includes more than six years training in Australia’s Barrossa region, where he sampled not only local cuisine but also local winery offerings. No matter where he is, he incorporates the nearby farmers’ foods, including vegetables from his own garden.

Chris calls his meals “local, honest and fresh.” A typical lunch included:

• Hors d’oeuvre of wild pork tatins (upside-down tarts)
• Appetizer of feta cheese, basil, black pepper and watermelon chunks
• Freshly harvested wild mussels in a Florence fennel vinaigrette
• Heirloom tomatoes in olive oil
• Wild watercress with red pepper and pumpkin seeds
• Three spreads—sun-dried tomato, spinach, and walnut/pepper—for atop freshly baked bread

In an unusually interesting move, Fortune also treated us to a fascinating discussion about olive oil.

He started by giving each of us two different olive oils, separated into plastic cups, and then proceeded as if hosting a wine tasting. He asked us to discuss bouquet and taste.

Our first swallow tasted normal, like olive oil from any old food store. The second swallow was amazingly better, like no olive oil we’d ever tried. 

Fortune explained that the first oil was what most people keep in their kitchens—from a clear glass bottle that had sat on the shelf forever. Clear bottles, he went on, are inappropriate for olive oil because sunlight breaks it down and turns it rancid. Olive oil that comes in dark glass bottles will taste much better, especially if you use it before it tends to go bad, no more than two years after being bottled.

Be sure to buy extra virgin, he said, because it comes from the first cold press of the olives. A high-quality extra virgin will cost a pretty penny, but he offered this tip: Use grape seed oil to cook, then finish off dishes with a drizzle of olive oil.

Your guests will never know the difference. We sure didn’t while dining on his terrific meals aboard!

Accommodations
Pacific Eagle takes six guests in three staterooms that are all on the yacht’s bottom deck. The master cabin is all the way aft, while the two guest staterooms are adjacent to it. One of the guest staterooms has a queen-size bed, and the other has twins. There is a great deal of guest privacy thanks to the yacht’s overall design, which includes crew quarters far forward—about as far away from the guest quarters and lounging areas as you can get.

All five adults we had onboard reported being comfortable, and we never felt crowded spending the majority of our time in the yacht’s covered cockpit on deck. Whether you’re three couples or a family with children, you are likely to find the accommodations onboard Pacific Eagle to be just fine.
 
Destination
The Marlborough region of New Zealand’s South Island is far better known for its wine-making than it is for its yachting amenities. We were the sole yacht around during the entire duration of our charter—a fact that we thoroughly enjoyed, and that made the pristine scenery and hiking trails all the more welcoming in their solitude. There was no wind to speak of, so we never did get the sails up (Pacific Eagle motors at 9 to 10 knots), but we loved the peaceful cruising opportunities nonetheless.

If you want a bit more civilization, the dozens of wineries that have sprouted like weeds across Marlborough are perfectly situated for touring—they’re within cycling distance of each other, even walking distance in some cases, and the Pacific Eagle crew can drop you off wherever you like to start your exploration. The cool-climate region is best known for its sauvignon blancs and chardonnays, but don’t be surprised if you find a delightful pinot noir along the way. 

We arrived unannounced at the Cloudy Bay facility on Jacksons Road (www.cloudybay.co.nz) and were treated to a free tasting from four bottles, along with views of the barrel cellar. Unfortunately, U.S. residents can’t ship wine back home because of legal issues, but we gladly spent $150 New Zealand dollars (about $100 U.S.) on six bottles or so to carry with us and sample onboard the yacht.

Also on Jacksons Road is the Allan Scott Wines & Estates Ltd., which offers lunches; and Cairnbrae vineyard, which hosts indoor and outdoor dining. For information about these and other nearby wineries, log on to www.winesofnz.com.