Cortland Apple

Cortland Apple

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History: Cortland apples were first bred in 1898 by Cornell University in New York and introduced in 1915. Since then, they have become one of the top fifteen apples in the US and Canada, although the majority are still grown relatively close to the university where they originated.

Why We Grow It: Cortland is a sweet apple with crisp, juicy flesh. It is great for applesauce or drying as the flesh is slow to brown. The fruit keeps until Christmas under home storage conditions although the crispness and flavour does fade over time. This variety crops well annually and makes a good pollinator for others. 

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: Tip-bearing, moderately vigorous and precocious with an upright growth pattern, it is very hardy and has heavy crops. Very susceptible to canker and susceptible to mildew and fireblight but resistant to cedar rust.

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

Pollination: Partially self-pollinating, it will produce some fruit on its own but does better planted with a pollinator of a different apple variety that blooms around the same time

Flowering Time: Middle

Ripens: Early October

Storage: Keeps until May when stored in cold storage

Recommended Use: Fresh eating, cooking, cider

Cider Properties:*
  • Class: Bittersharp
  • Sugar: Medium, SG 1.059
  • Acidity: Medium, TA 7.3 g/L
  • Tannins: Low
  • Juice Yield: Medium
  • Recommendations: Blends well with varieties high in sugar, low in acid, and low in tannins. 

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
  • Potted: 100cm+ in a 5 gallon pot

NOTE: Potted plants are not available for shipping!

*Information based on Claude Jolicouer's The New Cidermaker's Handbook