Joy-Flying Over Napa Valley

Sometimes it’s nice to treat yourself to an afternoon out.

I went for a joy ride in my helicopter this afternoon.

I hadn’t been flying since last Wednesday when I finished my Part 135 check ride with an FAA inspector from South Dakota. The helicopter was sitting out on the ramp, blades tied down, gathering dust and then standing up to high winds for a week.

Torn Tie Down
Like the helicopter, the tie-downs are now 8 years old. A strong wind earlier this week tore this one.

One of the blade tie-downs had torn and, although it was still holding, I thought I should repair it. So I untied the blades, brought the tie-downs inside, and did some mending. I looked out the back window while I was on the phone with a client, talking about work this coming summer season back home in Washington. My helicopter sat there patiently in the afternoon’s gentle breeze, less than 200 feet away, waiting for me to tie down its blades again.

Or fly it.

So I flew it.

It was very warm this afternoon — in the high 70s here in the Sacramento area. Too warm for the black T-shirt and jeans I was wearing. So I slipped into a tank top and shorts before going out with Penny and my iPad and my GoPro camera.

Penny waited on her bed in the front passenger seat while I preflighted and added a half quart of oil. Then I snapped the camera into it’s “BellyCam” position, turned on its wifi, and climbed on board beside Penny. A short while later, the engine was running, the camera was recording video, and I was listening to classic rock through my Bose headset. I made a radio call to the empty sky around me, eased up the collective, and lifted gently off the ground. Then I was speeding across the runway only 10 feet off the ground, gathering momentum and climbing out into the California afternoon.

As usual when I’m joy-flying, I didn’t have a specific destination. I had some vague idea of flying down to Nut Tree airport (VCB) in Vacaville, which I’ve been told has a restaurant within walking distance. Thought I’d check it out as a possible destination for when my friend George gets back from Alaska and we take turns flying his gyro and my helicopter. But that destination was too close. I wanted to get out for at least 45 minutes. Maybe I’d stop there on my way back.

I wandered south along highway 505 and turned right at Winters. I was following the road that runs to Lake Solano County Park, where I’d gone paddling the previous Thursday, and beyond that to Lake Berryessa. I was flying into the sun, though, and I knew the video wouldn’t be much good. Would it capture any decent footage of that nice canyon going up to the Lake?

Apparently, it did.

Aerial View of Lake Solano Park
Here’s an aerial view of the Lake Solano County Park. You can see the dock where I put in my kayak last week. I paddled upstream (up in this photo) from there.

I followed the canyon up to the lake, keeping a sharp eye out for wires. There were power poles on the right side of the canyon, but none seemed to cross the canyon. I flew over the dam and headed up lake. The water level was low — California is suffering from a serious drought — but the hillsides were fresh and green from the rain we’d had two weeks ago. Without more rain, the grass would turn brown, possibly before it even got a chance to go to seed.

I saw cattle in the low lands along the lake and ranches up in the hills. Very picturesque.

I flew about halfway up the northeast side of the lake with the sun coming into the cabin from my left. Penny, who had been hot while we were flying into the sun — she hasn’t fully shed her heavy black winter coat — was now in partial shade, leaned back in her seat but still panting from the heat. I was comfortable in my summer clothes; I didn’t realize until I got home how much sun I’d gotten. (Next time I’ll wear shorter shorts and really work on my tan.)

Napa Valley Balloons
In Napa Valley? Want an amazing experience you’ll remember for the rest of your life? Fly with these guys.

I got the idea that I wanted to see Yountville from the air. About a month ago — the day after I arrived with the RV, in fact, a hot air balloon had landed in my “backyard” here — the airport ramp. I’d introduced myself to the pilot and sent him a copy of a picture I’d taken of him landing, along with a suggestion that we swap flights. He booked me on a flight tomorrow morning at Yountville, at the Domain Chandon tasting room. I wanted to see what it looked like from the air.

Hell, I can come up with an excuse to fly anywhere if I try hard enough.

So I banked hard to the left and flew back down lake. I figured I’d follow the road toward Rutherford and then branch off to the south when I got to Napa Valley. I switched the camera from video mode to time-lapse with shots every 10 seconds. I captured this image as we flew down the lake.

Lake Berryessa
Here’s a shot of Lake Berryessa.

I followed the road I’d driven a few times before, most recently on Sunday, on my way back from Napa Valley. Then I made some turns, following valleys, watching out for power lines. Finally, I popped over some hills and dropped down into Napa Valley over the Silverado Trail.

Silverado Trail
Over the Silverado Trail, somewhere near Rutherford, CA.

Below me, the homes, wineries, and vineyards of Napa Valley stretched in all directions. Although the vineyards were not yet leafing out, there was an abundance of green in the grass, trees, and hillsides. It was gorgeous.

Somewhere around this time, I started thinking of my wasband, as I often do when I have amazing experiences I think he would enjoy. We did more than a few joy-flights together over the years, exploring the desert around our home in Arizona or going further afield, perhaps on cross-country trips to Lake Powell or Las Vegas or Washington State. We shared a bird’s eye view of so many amazing things from the air: the red rocks of Sedona, the blue waters of Lake Powell, the winding path of the Colorado River, the grandeur of the Hoover Dam, the haystack rock formations of the Oregon coast.

As I flew over the vineyards, I could imagine him beside me, trying to identify things we’d seen from the ground on previous visits to Napa Valley. His memory was better than mine — at least before he became delusional — and maybe he’d remind me of things I’d forgotten. Would he spot the winery where they’d served us chocolate cake with our cabernet? Surely it was down there somewhere. He might remember where.

But I reminded myself that any fond memories of my wasband were flawed and false. Maybe he wouldn’t have enjoyed this afternoon’s flight after all. Although he always seemed to like being in the helicopter, especially when he got to take the controls, these days I wasn’t sure what he really thought of those flights. He insinuated in court that he thought they were “work” that, for some reason, he should have been paid for — even though he lacked the pilot certification to do commercial flying and I was always sitting beside him in the pilot-in-command seat. Thinking back on our last few years together, I remember all the weekends he spent in front of a television, watching DVRed car shows. Perhaps he preferred doing that to flying. (He didn’t fly his plane either.)

His loss.

I don’t think I could ever get tired of flying a helicopter, especially on days like today when I’m free to go wherever I like in such a beautiful place. Sure beats anything on TV.

I consulted Foreflight on my iPad and realized I had passed Yountville. I made a sweeping turn to the right, lining up with route 29 on the other side of the valley as I headed north. Moments later, I overflew Yountville and the site I think we’ll be departing from tomorrow in a hot air balloon.

Domaine Chandon
I’m not 100% positive, but I think this is where our balloon will be launching from tomorrow.

I continued up the valley, once again retracing my route, in reverse, from Sunday’s drive. Rutherford, St. Helena, Calistoga. I saw the V.Sattui Vineyard looking quiet and empty on the late weekday afternoon. I saw the main drag in St. Helena. I saw the spas and resorts in Calistoga.

St. Helena
An aerial view of St. Helena in Napa Valley.

At Calistoga, I turned east again. I climbed over the mountains on the east side of the valley and dropped into a rugged canyon. I’d been flying for more than 30 minutes and was starting to think of heading back. I punched a GoTo to my base airport into the GPS and turned in the direction of the line. On Sunday I’d driven past Clear Lake, but I didn’t feel like flying out that way. I thought I’d give Lake Berryessa another flyby instead.

East of Calistoga
The mountains east of Calistoga are rugged, with basalt cliffs not unlike those near my home in Washington.

Pope Valley
The valley east of Napa — which I think is called Pope Valley — has vineyards, lakes, and ranch land.

Lake Berryessa Narrows
A narrow channel on Lake Berryessa. I had to be careful here; there were wires across the lake nearby.

Dam at Lake Berryessa
The BellyCam just happened to capture this perfect image of the Dam at the lower end of Lake Berryessa.

I flew down the lake, over the dam, and back into the canyon leading to Winters. Then, before I reached town, I headed north in the foothills with the vague notion of overflying the Cache Creek Casino. But before I got to Esparto, I changed my mind. Instead, I turned inbound to my base airport and, after a few radio calls, landed on the runway and taxied into parking. I set it down gently exactly where it had been an hour and 10 minutes earlier.

Penny
Penny waited for me while the BellyCam continued to snap photos every 10 seconds.

Penny stood up and looked at me, wagging her tail. She was ready to get out. I lifted her out and set her on the ground. She waited at the nose of the helicopter while I cooled the engine and shut it down. The camera caught several images of her standing on the tarmac with my mobile mansion home in the background.

Later, I used the mended tie-downs to secure the main rotor blades and locked up the helicopter.

It had been a great afternoon flight — one I’m glad I treated myself to. I’ll fly again soon — maybe with a balloon pilot beside me and two of his crew in back. Or maybe with my pilot friend George at the controls, exploring a new place. (Something tells me that he’s not very interested in television.) I’ve got a month left here and I plan to enjoy it every way I can.

I never did get down to Nut Tree airport.

Wine Tasting by Helicopter

Let me be your designated driver.

I started doing wine tasting tours by helicopter in North Central Washington’s wine country back in the summer of 2011, but really got into full swing in the summer of 2012. Back then, I offered two-, three-, and four-winery tours. I’d pick passengers up at one winery and fly them to another. Then I’d wait around for them to finish and fly them to the next. Repeat until done.

I soon learned that doing a three- or four-winery tour was a really good way to waste an entire day of my time for very little financial return on that time investment.

And I don’t get me started on the couple from hell, who managed to turn a four-winery tour into a full day that included five wine tastings, forced me to do four deadhead flights, and pushed me over the edge when my nerves and emotions were already frazzled.

Still, it wasn’t until nearly a full week of seemingly nonstop cherry drying in June that I realized I really didn’t want to do wine tasting tours like that. I wanted a quick and easy day where I’d be compensated properly not only for the helicopter’s flight time but for for my time. A full hour of flight time with just one destination.

After doing some research, I realized that the best destination would be Tsillan Cellars Winery at Lake Chelan. I’d do scenic flights there and back with time on the ground for my passengers to enjoy a wine tasting and a meal in their very nice restaurant. The flight was outrageously beautiful and the destination was someplace I really wouldn’t mind spending a few hours of down time. Perfect.

On Sunday, I took three passengers to Tsillan Cellars. They were the same ladies who were supposed to do a four-winery tour late last summer with me. Unfortunately, the destination winemakers had pulled the plug on the scheduled date — for reasons I still can’t comprehend. (That was an eye-opening experience that taught me to be careful about who I partnered with for winery visits. I do not like disappointing my clients and won’t do business with people who disappoint me.) I offered this trip as a long overdue substitute and they agreed. I picked them up at Wenatchee Pangborn Memorial Airport at 11 and we made the flight in beautiful weather.

I had the helicopter’s nosecam set up with my new GoPro Hero 3 Black camera and it was running for the entire flight up there. On Monday, I edited the video down to a 2:45 promo with music and captions. I put it on YouTube. Here it is:

I haven’t finished updating Flying M Air’s website with information about the Tsillan Cellars wine tasting flights, but I hope to do it soon. And I hope to be doing lots of these flights throughout the rest of the summer and into autumn.

Malaga Springs to Martin Scott by Helicopter

Another nosecam video.

On Saturday, I spent a good portion of the day flying between Martin Scott Winery in East Wenatchee, WA and Malaga Springs Winery in Malaga, WA. I use my helicopter to offer wine-tasting tours for part of the summer season. These are just two of the four (so far) wineries that have suitable landing zones for me and encourage me to bring people there.

As shown in the map below, the two wineries are on opposite sides of the Columbia River. To drive from one to the other, it’s 12.5 miles and will take (according to Google Maps) about 31 minutes. Malaga Springs is a bit tough to find and the last 1.4 miles is on a gravel road. I drove to it just the other day and was convinced I was going the wrong way when I spotted a winery sign that said “Keep the Faith” and encouraged me to continue on my way.

Martin Scott to Malaga Springs

By helicopter, however, it takes less than 2.5 minutes on a direct flight across the river.

Yesterday, I flew nine people from Martin Scott to Malaga Springs and back. For some of those flights, I had my GoPro “nosecam” set up and turned on. Since it’s been so long since I shared a “nosecam” video, I threw one together Saturday night and uploaded it Sunday morning. Here it is:

Interested in a wine-tasting tour by helicopter? Learn more on Flying M Air’s Web site.

Bottling Wine, Day 2: Bottling

A look inside a mobile wine bottling facility.

I’m one of those people who likes to see and do as many things as I possibly can. Life, to me, is a quest to learn and experience as much as possible. Each day I get to do or see or learn something interesting is another day worth living.

Yesterday was one of those days. I got an opportunity to photograph, video, and help out in a mobile wine bottling facility.

The Truck

Big wineries — like the ones everyone has heard of — have their own wine bottling facilities. These are likely big rooms filled with very expensive, highly specialized equipment. Big wineries can afford to buy and maintain these machines. After all, they’re producing thousands of cases of wine every year and may run the bottling line dozens of times a year.

Smaller wineries can’t afford such luxuries. Not only is the cost of the equipment usually beyond their means, but they also lack the space to house it and the funds to maintain it. Besides, they’re producing much smaller quantities of wine and only need to bottle once or twice a year. It just doesn’t make sense to make such a huge investment when there is another alternative.

That other alternative is a mobile bottling truck. This is a big rig truck with a trailer on the back. The trailer is completely outfitted with all the equipment needed to fill, cork, cap, and label bottles of wine.

The truck is driven and operated by a single technician who travels from one small winery to another. He knows exactly how to operate the equipment — which is both mechanical and computerized — and how to fix it if something goes wrong. He sets it up for the bottles, wine, corks, foil caps, and labels the winemaker provides. He then gets the line running while a handful of laborers the winemaker provides do the few manual tasks required to complete the process.

To say it was amazing is an understatement. Watching this thing in action was awesome.

The Bottling Process

Pumping Wine
Wine is pumped from a vat into the trailer.

Arranging Bottles
This machine sterilizes the bottles and places them on the line in single file.

Filling Bottles
The bottles are filled with wine as they move.

Corking machine
Bottles move into the corking equipment where they are corked.

Adding Foil Caps
Two workers add foil caps to each bottle.

Sealing Foil
This machine presses the foil caps onto the bottle tops.

Applying Labels
The bottles move past the labeler, which applies front and back labels with one pass.

Production Line
This look from the front of the trailer’s inside shows the bottles on the right heading back toward the door.

Boxing Wine
Two people load the bottles into cases. They’re loaded neck down to keep the cork wet during storage.

Case of Wine
Cases of wine slide down a track from the back of the trailer.

It all starts outside the trailer, where wine is pumped from its storage vat into the trailer itself though sterile hoses. From there, it goes into the filling equipment where it waits for the bottles.

Meanwhile, at the back end of the trailer, a forklift brings palettes of empty bottles to the open door. The bottom of each case of 12 bottles is unsealed. A man standing just inside the door takes a case, being careful to hold the bottom of the box closed, places it on a wide conveyor belt, and lifts the box, depositing the bottles, neck end up. He’ll do this four to six times a minute as long as the line is running.

The bottles then move, jiggling and clinking, into a rotating mechanism that sterilizes the bottles and places them on another belt where they enter the equipment in single file.

From there, the bottles are placed on tiny elevators that lift each bottle to a filling machine that moves the bottles along the line. The machine senses when the bottles are filled and stops adding wine.

The bottles then go into a corking machine that puts a cork into each bottle. Then the bottles move past two workers who place foil caps on top of each bottle. At the line’s speed, it would be nearly impossible for just one person to handle this task.

From there, the bottles move into a machine that pressed the foil caps down onto the top of the bottle, providing a secondary seal over the cork. Both the corks and the foil seals are customized with the winery’s logo.

Next, the bottles move past the labeler. The labels come on rolls that alternate front and back labels. The machine uses a vacuum to pull the labels off their backing, exposing the sticky side. As the bottles move past the vacuum pad, the sticky side of the label is pressed onto each bottle. The spacing of the labels is finely tuned for each bottle size.

At this point, the bottles of wine are complete. But they’re at the front of the trailer and need to be in the back. So they make the long trip all the way down the side of the trailer, in single file, to where two people wait. Stationed right beside the man who puts the empty bottles on the line, they have the empty boxes he discards in piles at their feet. The first person places a box on a workspace and fills it with six bottles as they file past. She then moves the box to her companion who places another six bottles in, closes the box, and pushes it through a machine that tapes it shut. Both workers are performing their tasks nonstop to keep up with the flow of incoming bottles.

After being taped shut, the box rolls down a ramp where other workers apply a label to the box and stamp the date on it. The boxes are then stacked on palettes. When all cases of a variety are bottled and stacked, the palette is wrapped with shrink wrap. It’s then transported into a temperature controlled storage area by forklift and an empty palette is prepared for the next variety.

The Results

At full speed, the equipment can process about 60 bottles per minute. The bottling tech told me we were running a little slower, maybe about 55 bottles per minute. That’s still pretty damn fast.

We bottled seven varieties of red wine yesterday, including one rosé. We used three different bottles, each of which required the machinery to be recalibrated for proper movement, corking, and label positioning. We started at about 8 AM and were finished by 2 PM. We took about an hour for a lunch break.

We bottled a total of 818 cases of wine.

Afterward, the six volunteers (including me) got to sample some of the wine that wound up in partially filled cases. Despite its bottle shock, it was pretty darn good. I think the Petit Verdot was the best of the bunch and really look forward to its release. And yes, I grabbed a bottle of that and a bottle of Zinfandel as my reward for a day’s work in the truck. I’ll wait until Pete officially releases them before I open them.

The Photos

I took a lot of photos during this process — the ones you see here are only a sampling that illustrate the main part of the process. The photos include shots taken on Sunday during the filtering, which I cover in a separate blog post.

Bottling Wine, Day 1: Filtering

Before wine can be bottled, it must be filtered. Here’s how it works at one winery.

I’ve been neglecting my blog for a week or so mostly because of preparations for my annual migration to Washington State. First it was the packing. Then it was the driving. Then it was the unpacking. I’m here now, parked in my usual spot at the Colockum Ridge Golf Course’s tiny RV park in Quincy, WA. I arrived a full month earlier than usual just so I could witness and help out at Beaumont Cellars Winery’s red wine bottling on April 17.

The Back Story

Beaumont Orchards is one of my cherry drying clients. I’ve been responsible for drying their cherry crop after a rain since 2009. But Pete, the owner of cherry, apple, and pear orchards in Quincy, began dabbling in winemaking a few years back. He (and others) were very pleased to discover that he was pretty good at it. Last year, in fact, his wines began winning awards.

Each year, Pete has expanded his winery operations just a little bit more, producing more hand-crafted wines and setting up a really nice tasting room. Beaumont Cellars, which is based at his home, has become one of the premier wine-tasting destinations in the newly established Ancient Lakes AVA.

This year, he mentioned that he’d be bottling wines on April 17. I decided that it was something I really wanted to see, something I’d like to do some video about. So I arranged my schedule to arrive earlier than usual in Washington.

Filtering Day

Pumping Out Barrel
The wine is pumped out of the barrel.

Wine Filter
The wine filter consists of multiple vertically mounted filter pads that are discarded after use.

Connecting Hose
Pete and Megan connect a hose to the bottom of a wine vat. Filtered wine enters at the bottom to minimize splashing.

Good to the last drop
Megan catches the last bit of wine as Pete tilts the barrel opening into a pitcher.

Pouring wine into next barrel
Megan pours the last bit of wine from one barrel into the next one being filtered.

Pouring wine into the Vat
Pete pours some filtered wine into the vat.

I arrived in Quincy at around 2:30 on Sunday afternoon. I had just finished hooking up the mobile mansion’s water, electric, and sewer connections when Pete called, asking where I was. He was in the middle of filtering the wines in preparation for bottling on Tuesday.

Tired from my three-day, 1200-mile drive pulling a 34-foot fifth wheel through the valleys, plains, and mountains of Arizona, Nevada, Idaho, Oregon, and Washington, I nevertheless grabbed my camera and hurried over. Pete and Megan, his winemaking apprentice (for lack of a better term) were more than halfway finished. I got to watch and photograph the activity.

The wine began in barrels. Pete and Megan used hoses and a pump to pump the wine out of each barrel, through a filter, and into a large plastic vat. The barrels for each variety were combined into a single vat.

When the pump is no longer able to suck wine from the bottom of a barrel, the barrel is tipped into a pitcher to catch the last little bit. It’s then poured into the next barrel of the same variety as it’s pumped through the filter. Likewise, any filter overflow is captured in a pitcher and manually poured into the vat. This minimizes the loss of wine.

When the job was done, there was a huge vat of wine for each of the varieties to be bottled on Tuesday. Pete and Megan cleaned up by pumping purified water through the pump and hoses, disassembling the filter, and cleaning everything down with a power washer capable of heating water to 180°F. Pete used a forklift to move the wine vats into a temperature-controlled storage area and stack the empty barrels out of the way.

Throughout the process, we’d been sampling the wine — and it was good!

The Photos

I took a lot of photos during this process — the ones you see here are only a sampling that illustrate the main part of the process. I put most of them on the Beaumont Cellars Facebook pagea gallery on the Beaumont Cellars website. In both cases, the photos include shots taken on Tuesday during the bottling, which I cover in a separate blog post.