In Healdsburg, Quivira Vineyards is commemorating a fig tree that has survived for 150 years. The vineyard hosts an annual dinner to honor the historic plant, which was originally established in 1876.
The 1876 roots of Dry Creek Valley's agricultural shift
The presence of the fig tree at Quivira Vineyards serves as a living timeline of Healdsburg's changing landscape. Before the region became a premier destination for viticulture, the land in Dry Creek Valley was primarily used for growing wheat and hay, as well as raising cattle and pigs. As the report notes, the fig sapling took root near the banks of Dry Creek during the American centennial, long before grapes became the dominant crop.
This transition from diverse orchards and livestock to specialized wine production highlights the massive economic and ecological shifts that have shaped Northern California over the last century and a half. The tree remains a rare link to that pre-vineyard era, anchoring the property's identity in a landscape that has otherwise been transformed by modern agriculture.
How lightning strikes and chains sustain the 'old gal'
The tree, which general manager Steve Domenichelli calls "the old gal," is a resilient survivor of the elements. Despite its age, the tree remains productive, though it bears the physical scars of its long life, including injuries from a lightning strike. To keep the stooped matriarch standing, the vineyard uses chains to provide structural support.
This physical struggle against nature adds a layer of grit to the tree's legacy, transforming it from a mere botanical specimen into a symbol of endurance within the 100-plus acre property. Guests often celebrate this resilience by taking a tram ride through the vineyards to toast the tree with Quivira’s Fig Tree Sauvignon Blanc.
Chef Julia Gnall’s culinary tribute via 80 jars of jam
Culinary creativity is a central part of the annual celebration at Quivira Vineyards.. Chef Julia Gnall utilizes the fruit from the ancient tree to create a variety of seasonal offerings, ranging from roasted-fig salads with whipped feta to fig upside-down cakes. According to the report, Gnall intends to produce approximately 80 jars of spicy fig jam to be served during the fall and winter months.
For Gnall, the process is deeply personal, evoking childhood memories of plucking figs in Southern California. By incroporating these figs into items like puff pastry-wrapped brie appetizers, the chef seeks to honor the "millennia of knowledge and history" she believes is contained within the tree.
The unknown environmental costs for the 150-year-old tree
While the celebration highlights the tree's current vitality, several practical questions remain regarding its continued survival. the report focuses heavily on the celebratory and culinary aspects of the tree,but it does not detail the specific horticultural costs or the long-term environmental risks facing such an old specimen in the face of California's changing climate. It is also unclear how the vineyard plans to manage the structural integrity of the "old gal" as it continues to age, or if other historical plantings from the 1876 era still exist in the surrounding Healdsburg area.
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