Winecrisp Apple is known for its medium sized apples with very firm flesh and a sweet flavor. The fruit has a dull mahogany red skin color, and it ripens in late October in S.E. Wisconsin. Like most fruit trees, the fruit is relished by people and wildlife. And like most of our fruit trees, it’s grown on M7 rootstock. Winecrisp was released in 1990 in a joint effort that involved complex cross of several varieties.
Winecrisp is good for fresh use. This variety is very firm at harvest and is an excellent keeper for long term storage. Its flavor develops better after being in cold storage for about 30 days. The fruit will store for months if properly chilled.
We offer this variety on M7 rootstock which is semi-dwarf and free-standing.
Relished by deer, raccoons and people who all savor the fruit.
Like all apple varieties, annual pruning while dormant (late winter/early spring) is needed to promote better light penetration and air flow into the tree canopy. Find more information on Training & Pruning Fruit Trees.
A spray program or growing fruit in bags (paper, plastic or cloth) is suggested to obtain a quality fruit crop. Find a spraying guide and more information on Best Pesticides For The Home Orchardist.
This variety does offer some genetic resistance to apple scab obtained from Malus floribunda which was one of the many parents used in the plant breeding.
Winecrisp apple was released in 1990 as a joint introduction from PRI (Purdue, Rutgers and University of Illinois). It was developed from a very complex cross involving many apple varieties including the famous Cox’s Orange Pippen and Jonathan Apple. Learn more about the history of (PDF) Winecrisp Apple >>
Winecrisp Apple must be cross-pollinated with a crabapple or different apple variety to produce fruit.