Prevention of Pierce’s Disease or Bacterial Leaf Scorch on Grapevines

In the 1880s, a new disease decimated vineyards in the Los Angeles basin. California’s first professional plant pathologist, Newton B. Pierce, studied the disease and was rewarded with its being named after him.

More than a century later, Pierce’s disease is still a major threat to vineyards throughout the southern US and California and a pathogen of great international concern.

Xylella fastidiosa has a number of different subspecies that all cause serious diseases in plants, and the one that infects grapes (and almonds and alfalfa) is Xylella fastidiosa subsp. fastidiosa (Xff).

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Pierce’s disease or bacterial leaf scorch has come in waves over the years, but things for California’s wine, raisin, and grape industry took a turn for the worse in the 1990s when a new type of insect was accidentally introduced from infested nursery stock from the southeast.

The glassy-winged sharpshooter (GSWW) is much more efficient at spreading Xff than any other insect known. It totally changed the dynamics of growing grapes in California.

The GWSS was such a game changer for vineyards in California that its effect was described as “shocking” in a scientific paper.

Since Pierce’s disease is usually fatal to grapevines, prevention is the common strategy to keep these precious plants safe.

Most of the information available on this disease is for commercial vineyards, but we at Gardener’s Path will walk you through the steps to prevent the loss of your backyard vineyard to this disease.

Pierce’s disease is thought to have originated in