Malus ‘Red Winesap’ – Heirloom Apple – 7-Gallon

Also named ‘American Wine Sop’, among many other names. ‘Winesap’ was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey. Small to medium in size and round to oblong in shape, the skin is deep-red or maroon in color with the yellow background showing on the shaded side. Indistinct flushes and stripes of a darker red, and sometimes a netting of russet, overlay the lighter red. The yellow flesh is sweet, crisp, and aromatic, with a vinous flavor. A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making. An exceptional keeper.