Dirty Talk on WineFlying PumpPosted 12/12/2007 at 02:00 PM by DirkIt usually takes pumps to make wine. Therefore, winemakers notice pumps. We know they are cool...we just don't say it in public because people will look at us in strange ways. Last weekend I got to talk with one of my heroes. Of course, I didn't really know that Guy was one of my heroes until I found out what he does. He flies helicopters and fights fires. How cool is that? He gets to fly and gets to be a fire fighter...and his name is Guy. You know that every elementary school kid would go nuts over that combo. So why did this blog start with pumps? We have pumps. There are positive pumps (don't those sound like they have been through self help), air pumps, centrifugal pumps, must pumps, peristaltic pumps, and progressive cavity pumps (they sound like a dentist's dream). Our pumps are for pumping wine gently. Our fastest pump could go at about 150 gallons per minute at full speed.
Guy flies something that looks like a yellow school bus that really is a flying pump with a tank. It seems a bit like a bumble bee in that it shouldn't be able to fly but no one tells him...so it works. His flying pump lifts about 2000 gallons per minute out of any swimming pool or pond that is near the fire. To put that in perspective from the winery point of view, he could swoop in (if heavy helicopters actually swoop) and suck up the entire production of Dragonfly Vineyard...in LESS than one minute. The 2004 Dragonfly is long gone – sold out – it still took more than 60 seconds to disappear! While wine was used to fight the big fire of 1906 in
Guy was one of the guys who fought the big Castle Rock fire at
Funny thing is, Guy goes all over the place fighting fires but gets to call Napa Valley home, has a great sense of humor (he said that I could learn to fly), and likes wine. Most of all, it was fun to put a face with someone who you admired and watched without knowing who it was and be able to say thanks.
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About the Author
Dirk Hampson
Few winemakers realize the opportunity to build a winemaking program from the ground up, living and growing with the vineyards over two decades. Dirk
Hampson, director of winemaking and chairman at Far Niente, and sister wineries Dolce and Nickel & Nickel, counts himself among the fortunate. An
enology graduate from the University of California, Davis, Hampson honed his craft at some of Europe's greatest properties, and was the first American to apprentice at Bordeaux First Growth Chateau Mouton Rothschild. Hampson returned to the US and was appointed winemaker at Far Niente in 1983.
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