Cider apple trees on SEMI-DWARFING rootstocks. These are a selection of specialty cider varieties from the English and French cider traditions. They make superior cider (in the right hands!) and are to the cider world as to the Pinot Noir or Chardonnay are to the world of wine.
Another well known variety developed by Bulmer's in Hereford, UK. Very bitter-sharp. A vigorous tree with lots of lovely pinkish/red apples, crops consistently and gives an acidic and sweet juice. Useful for blending.
A French cider variety, green with a orange red stripy cheek. Small to medium fruit. Bitter-sweet.
A French cider variety. Medium sized deep yellowy green fruit, with a faint collar of russet. Tart (aigre).
Famously developed by Bulmers in Hereford, UK. Bitter-sweet. A very vigorous tree, produces good crops of medium sized green apples, has lots of strong tannins so makes a good juice for blending.
A bright red apple with a stripe, plus some russet. From Somerset, UK. Bitter-sweet.
A French cider variety, green with occasional red stripe over it, plus some fine russet. Also a wonderful eating apple. Medium sized fruit. Bitter-sweet.
A medium sized flattish red apple. Bitter-sweet. Originated in Somerset, UK. Late harvest, has been use to make single variety cider. Considered self fertile.
A strong growing tree, beautiful elongated pink/yellow apples and the juice is rich with lots of good tannins, sugars and acidity, a very good cider apple, tends to be biannual.
A dark red almost black coloured apple that makes passable single-variety cider. Bitter-sharp. Originated in Kingston, Somerset UK. Mid to late harvest. Thought by some to be the perfect cider variety. Needs high chill to set fruit.
Developed by Rodney Stoke in Sommerset, UK. A dark red apple with a stripe. Bitter-sharp. Can be used for single-variety cider. Partially self fertile. Needs high chill to set fruit.
Dating back to Arkansas 1890's, this is thought to be a cross between Jonathon and Black Arkansas or Winesap. Quite a spicy / tart apple, similar to a winesap - ideal for cider. Very juicy. Red to dark black in colour, ripens late.
Originally from Devon, UK. Makes sweet cider, or for balancing with bitter / sharp varieties. Ripen in March.
A medium sized yellow-green fruit ripening mid-season (March). A bitter-sweet variety, originating in Yvetot, France. Produces medium cider, and often used for blending. Partially self-fertile.
A medium sized apple, flat in shape, with a yellow / green / red stripe. Ripens mid to late season. Bittersweet, high tannin levels. Regarded as a very important in French cider making.
Apart from being a famous culinary apple, it's well known for making excellent cider. Sharp. Dating back to the 1600's in Normandy, France. Under an irregular yellowish russeted skin, it has an appealing aromatic flesh. Tip-bearing. Needs pollination from other varieties.