Monday, July 11, 2016

Waiting for Fire, 3

       To stay or to flee, that's what it came down to. 
                                                                                 
                           
    Brian comes down the ladder and drops the leaf blower and harness. He has scoped out the fire from bits of news he has picked up, but even professionals like him have had trouble getting good information. “It’s probably going to jump to the next canyon,” he says. “If it does, it’ll come straight through Wildlake.” After that, it’s anyone’s guess, but the fire will move quickly through the chaparral. “The real problem’s going to be blowing embers.”
    Everyone congregates in the kitchen to eat Lori’s chicken salad sandwiches and drink cold grape juice made from a mix of Ruby Red grapes and unfermented Dunn cabernet. Brian says, “If it happens, a brush unit will come through to save what they can, and move on.”
    The brush units put out spot burns, essentially pushing the fire around a house. But not if the owner hasn’t made any preparations, or if there’s no water and it looks hopeless. Wildfire triage.
    Son Mike comes in briefly in his Aussie boots, shorts, and a sweat-stained T-shirt over his barrel chest. He’s headed home. He, Kara, and their kids live on the north end of the ridge and are vulnerable, too, though their metal-roofed house is covered in stucco. “I guess I’ll go back,” he says, almost casually, “and get up there, and see what I can see.”
    As he leaves, Brian tells Randy, “If I were you, I’d make a sign and put it up on the road. I’d spray-paint the address and the words Defensible, 10,000 gals. Pond and pool. That’s what I’d do.”

    The Dunn’s machine shop and shed are not readily comprehensible to a visitor. Surely any mechanical problem in small-scale viticulture can be solved here, but first you must know where to look: rebar, metal and plastic pipe, boards, enigmatic tools, machines for fixing other machines, a wall of dusty chainsaws, a forest of wrenches both new and grimy, a wall of fittings great and small for every imaginable coupling, and various other mysteries from the deep industrial past.
    Take the drill press that once lived in the hold of a ship-—its battered, Darth Vader visage towering over a new bit that could drill through a foot of steel. Randy bought that, too, in the ’70s, from thirdhand UC–Davis surplus. It weighed half a ton, and he brought it home on the same flatbed that had moved the D4. Ask why, and he’ll say, “It was too beautiful to pass up.”
    What the shed and shop don’t have, however, are workable spray-paint cans. Randy and I have penciled Brian’s words on a piece of plywood, but the first can he tries is clogged; the second fizzles. The only working one contains orange paint that’s too pale to be seen at a distance, so the letters must be traced again with a succession of parched black Magic Markers. The words go on, but there’s no room for “pond and pool,” so another board is propped up and assaulted with orange paint.
    Randy tosses a hand drill and some sheetrock screws into the back of a golf cart that is now a wheezing farm runabout. We take off, passing the roan gelding on his back in the paddock, rolling in dust.
    White Cottage Road is deserted. We prop the first sign against the mailboxes, and Randy screws the second one high against a runty oak. A sheriff’s cruiser speeds past, and the deputy’s head whips sideways to take in Randy’s handiwork. Tomorrow, Dunn Vineyards is to be visited by the influential wine critic Antonio Galloni, who has come from New York to taste Napa Valley’s best, including a succession of Dunn vintages. Most vintners in such an enviable position wouldn’t want to greet their estimable guest with odd, hand-painted messages in lurid colors, but the signs could give the vineyard a chance.
    Overhanging boughs of live oak, Doug fir, and madrone might deter a passing fire truck in the heat of battle, so we drive back to the shed to get the forklift, one of the white plastic bins used for hauling grapes, and a chainsaw. Soon the offending, powder-dry branches are exploding against the tarmac, where Randy shoves them aside to make way for possible saviors.

    The breeze has shifted into the west. Tiny bits of ash alight on car hoods and the lenses of my sunglasses. The odd, unsettling sense of isolation seems inevitable. But meanwhile, trenching is in order—around the main house, the garage, and the two well houses. The implement used for this, the McLeod, is a heavy hand tool with two working edges: a broad, hoelike blade and a fanged rake. Randy quickly moves earth and needles into rows, creating more firebreaks, while I sweep leaves from low roofs. Soil, systematically exposed in neat circumferential alleys, must be hosed down.
    But most of the hoses are in the big cave next to the winery, a collection of eight stainless-steel fermenters under arching metal girders, open to the sky. A great rolled sailcloth can be stretched overhead if the sun becomes intolerable, but before the harvest, the sail stays furled. The grape press is parked to one side of the crush pad, and that’s it but for heavy oak doors under a concrete archway that lead to the cave, a world unto itself.
    Fifty-odd gallons of Dunn petite syrah, a hobby pressing that comes before the main event each year and is intended for family and friends only, bubbles in a smallish metal tank on the crush pad. A square of cloth has been duct-taped over the top, to keep the wasps out. Randy interrupts his labors and says, as he stands on an empty beer keg, “Let’s make some wine.” Using a special steel implement with a canted blade, he punches down the clot of purple skins floating on top, a practical step in winemaking that is thousands of years in practice and increases a wine’s color and intensity.
    At that moment, a sheriff’s cruiser pulls up, having passed both the paddock and the house without slackening speed. A deputy gets out in a drift of dust, his belt weighted with a capable-looking automatic pistol and handcuffs. Randy gets down to talk to him, providing, when asked, his name and those of the surrounding neighbors, all of which the deputy dutifully enters into a spiral notebook. When they’re done, the deputy says, “White Cottage Road’s being evacuated,” for the second time in 14 hours.
    Randy says, “Okay.”
    “Are you leaving?”
    “Maybe.”
    “That a yes, or a no?”
    There’s a pause. “No,” says Randy, and the deputy and his partner pull away, leaving a skein of new dust. They’re too busy to bother with a recalcitrant property owner, though they’re unlikely to forget him.
                                                      *                                

To order Napa:


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