Florida Researchers Harvest First Wine Grapes Resistant to Pierce’s Disease, Paving Way for $15 Billion Industry Shift

Researchers in Florida have achieved a significant milestone by successfully growing and harvesting wine grapes resistant to Pierce’s disease, a bacterial infection that has long hindered the state’s ability to develop a large-scale wine industry. The breakthrough took place in Citra, Florida, where five grape varieties were cultivated and produced enough fruit for 13 cases of wine. The project was led by Ali Sarkhosh, an associate professor in the horticultural sciences department at the University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS).

Pierce’s disease has been a persistent problem for grape growers in Florida. The bacteria, spread by insects, kills vines and ruins grape harvests, making it nearly impossible to grow traditional wine grapes such as cabernet sauvignon or merlot. As a result, Florida’s wine industry has focused mainly on muscadine grapes, which are native to the region and naturally resistant to the disease. However, muscadine wines have a limited market compared to wines made from Vitis vinifera, the species behind most globally recognized wines.

Florida is already the second-largest wine-consuming state in the country, with an industry valued at $15 billion in 2022. Despite this demand, most of the wine consumed in Florida is produced in other states like California, Oregon, and Washington. According to Sarkhosh, this new research could provide muscadine grape farmers with an opportunity to diversify their crops and tap into a broader market.

The UF team partnered with Château Le Coeur, a winery located in DeFuniak Springs, Florida, to produce wine from the disease-resistant grapes. The resulting wine was made with 75% Florida-grown fruit and blended with 25% cabernet sauvignon and merlot. The main grape used in this collaboration is “Erante Noir,” a hybrid developed at the University of California, Davis. This variety carries genetic traits from both sauvignon blanc and cabernet sauvignon, making it suitable for winemaking while also being resistant to Pierce’s disease.

John Choquer, owner of Château Le Coeur, expressed optimism about the future of winemaking in Florida. He said that if they can continue to grow these grapes successfully and manage Pierce’s disease, it could lead to significant growth for both the wine industry and agri-tourism in the state. Early tastings of the new wine suggest it is dark and fruit-forward. The debut vintage has been named “Genial,” reflecting its innovative nature.

Choquer also mentioned plans to plant additional traditional red and white wine grape varieties at his vineyard. He emphasized that this initiative is not just a short-term experiment but part of a long-term effort to establish a traditional wine industry in Florida. He acknowledged that there will be challenges ahead but believes the potential rewards are substantial given Florida’s strong market for wine.

As of 2017, there were 547 vineyards in Florida growing muscadine and hybrid grapes. With this new development, researchers and winemakers hope that more vineyards will be able to expand into producing wines from Vitis vinifera varieties. The collaboration between UF researchers and local wineries marks an important step toward creating a sustainable and competitive wine industry within the state.

The success of these disease-resistant grapes could signal a turning point for Florida agriculture and tourism. If further trials prove successful and more growers adopt these new varieties, Florida may soon be known not only for its beaches and citrus but also for its locally produced wines made from classic grape varieties.