Dabinett Cider Apple

 Malus domestica ‘Dabinett’

An annual, heavy bearer of medium-to-large size, round, red, and intensely fragrant apples. Dabinett originates from the traditional cider region of Somerset, England in the mid-19th century as a possible seedling of Chisel Jersey. Venerated for the intense fragrance notes it adds to ciders, this “bittersweet” yields a juice that is astringent and high in fruity tannins and is usually added to blends, but can make a good single-variety cider as well. From WSU:  Tannin (percent tannic acid): 0.24; Acid (percent malic acid): 0.22; pH: 4.41; SG: 1.055; ^oBrix 13.5

Late to bloom and to ripen. Considered easy to grow and relatively disease-resistant, with good resistance to fireblight and some resistance to mildew, rust, canker and scab. It tends to overset and can benefit from early thinning to keep fruit size up.

Cold Hardy to USDA Zone: 5

Chill Hours Needed: High/800-1000

Mature Height: 15′-18′ 

Sun: Full Sun

Ripening Time: Late Fall

Pollination: Bloom Group 5 Late; needs a pollinizer from Group 4. or 5

Semi-Dwarf Rootstock: MM106

Read our Apple Growing Guide