An Ancient Grapevine Uncorks Clues About a Deadly Plant Pathogen

R ows of meticulously tended grapevines sprawled across large vineyards, with a sweet, fruity aroma wafting through the air are classic features of America’s thriving wine industry. However, in the 1800s, these lands painted a different picture as Pierce’s disease (PD) ravaged grapevines, causing leaves to wilt and fruits to shrivel.1

Caused by the bacterium Xylella fastidiosa, PD was first reported in California in 1884.2 Since then, the disease has been found around the globe, ruining grapevines and causing financial losses. Researchers estimate that the disease causes more than $100 million in losses in California alone.3 The widespread damage wrought by PD has driven the research community to pinpoint the pathogen’s origin and determine how it spread across continents.

Now, after isolating the bacterium from a 120-year-old grapevine cutting, scientists have reconstructed the history of PD, including its arrival in California and its patterns of transmission.4 Their findings, published in Current Biology, also shed light on key moments in the bacterium’s evolutionary history.

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