Apple Varieties

Michelin

Popular English Cider Apple

This Apple originates in Normandy and was introduced into England in 1884 by the Woolhope Naturalists’ Field Club. The fruit is small-medium, conical, ribbed and pale Green dotted with russet and sometimes slightly blushed. Along with Dabinett, it is one of the most reliable croppers. With its sweet astringent flesh and soft tannin juice, it is often used for blending with other midseason varieties.

Dabinett

Dates From The Early 1900s

This Apple was found by William Dabinett growing in a hedge in Somerset. Classed as a bittersweet Cider Apple Dabinett has small, Yellow-Green fruit flecked with Red, usually harvested in November. The flesh is Greenish and aromatic. The fruit is of sufficient quality to make a single varietal Cider.

Katy

Originating In Sweden

This is a medium-sized Apple, Pink to bright Red in colour over a light Green Yellow background. The flesh is a pale Cream colour, and has a firm and fairly crisp consistency – although not as crisp as later Apple varieties. Like most early Apples, the flavour is on the sharper side, with a hint of Strawberry in a good year. It is usually very juicy, and when fresh from the tree the juice goes everywhere as you bite into it. Katy can be used for producing a single-varietal Cider.

Somerset Redstreak

Originating In The County Of Somerset England

This Apple is famously known to produce a quite mild Cider with soft tannins, perfectly suited to medium sweetness. The Apple ripens early and produces solid crops of attractive Green-Yellow coloured with Red striped fruit. It’s best known to be blended with sharper varieties to form far more complex Ciders.

We have access to small quantities of other varities which are grown in the village and include;
Browns, Ellis Bitters, Yarlington Mill, Vilberry, Cox, Bramley, Discovery and Early Tydeman.