Bareroot sales are done for spring but potted plants are still available at the nursery!

malus 'burgundy'

Burgundy Apple

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History: This apple was developed in New York in 1974. It has never achieved major popularity but remains a curiosity due to the deep red colour of its skin which causes the flesh inside to become stained pink.

Why We Grow It: Along with its visual appeal, this apple boasts a sweet, sub-acidic flavour that makes it suitable for both fresh eating and making cider. Although these apples don't store well, the fruit hangs onto the tree for three weeks which helps to keep it available a little longer.

Canadian Hardiness Zone: 3

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions. 

Growth Habits and Disease Resistance: Moderately vigorous. Susceptible to scab and very susceptible to mildew and fireblight.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different apple variety that blooms around the same time

Flowering Time: Middle

Ripens: Late September

Storage: Keeps until November when stored in cool, humid conditions

Recommended Use: Fresh eating, cider

Cider Properties:
  • Class: Sharp
  • Acidity: Medium to high, >4.5 g/L
  • Tannins: Low to medium, <2 g/L

Size including roots:

  • 1 year grade 100-200 cm whip
  • 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
  • B grade less than 100 cm
Quantity must be 1 or more

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