Summary: Found as a chance seedling in Britain, this late flowering cider apple makes a mellow, amber cider with bittersweet flavours.

Identification: Small to medium size and conic. The base colour is greenish yellow, sometimes blushed faint red. Heavily russeted around the calyx which is small and closed set in a small, shallow basin. The russet extends onto the crown of the basin and onto the face of the apple. The skin typically has a waxy feel at maturity.

Characteristics: The flesh colour is white, firm. Sweet and slightly bitter. Nutty, butterscotch and hints of banana.

Uses: Produces a dark cider with soft tannins.

Origins: Discovered in 1850 as a chance seedling growing on the farm of Mr. Dent of Yarkhill, Herefords in England (U.K.). It was introduced by H.P. Bulmer & Co. Nurseries and continues to be one of the mainstays in both hobby and commercial cider production.

Cultivation: Moderately vigorous, upright spur bearer. Slow to start bearing fruit and tends to bear every other year. Branches can split under a heavy load and benefit from support.

Ploidism: Diploid. Self fertile but produces best crops when a source of viable pollen is available nearby.

Cold storage: Needs to be used as soon as possible after harvest.

Vulnerabilities: Susceptible to scab and fire blight.

Harvest: Starting late in the fourth period. Fruit tends to drop as soon as it ripens.

Juice character: Tannin 0.24%, acidity 0.24%, Brix 12.0. Can be used as a vintage varietal or blended for additional acidity. Presses out to a dark, thick must.

Juice classification: Bitter sweet, mild

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