Winecrisp™ is comes from the disease-resistant breeding program at Purdue, Rutgers, and Illinois Universities. It is field immune to scab and resistant to fireblight and powdery mildew. The Winecrisp™ in our own orchard are still quite young, but we find that they grow with a willowy, almost vine-like habit. Otherwise, they have been an outstanding addition that has extended our picking season with a dramatically colored, late-season crop. The trees are precocious and productive; they should be well thinned to maintain annual bearing.

The apple has an exotic beauty that sets it apart from glossy commercial offerings. Its deep red-purple color stands out in the orchard on a pale fall day, and it looks almost black from a distance. The skin is rough, with a matte finish that has a pleasing parchment-like feel in the hands, and the flesh is very hard, but crisp and breaking. It has a full, rich flavor with tangy notes of citrus and spice. Winecrisp™ feels solid, like it might last forever, and the fact of the matter is that it will hold up in regular cold storage for at least six months. The flavor peaks about a month after harvest, which is late October in Upstate NY. This variety also makes a great wildlife apple.

Winecrisp™ was released in 1990. Its parentage is quite distinguished: it includes Cox's Orange Pippin, Jonathan, Rome Beauty, Red Rome, and the obligatory Malus floribunda for disease resistance.