Burgundy is named after the color of its skin, which becomes a deep crimson red when fully ripe - quite an attractive apple.
It is a mid-season variety, ripening in early - mid September. The flavor is good, rather reminscent of Macoun, but like most mid-season varieties it does not keep and the flavor can be sharp in a poor year. However the apples will hang on the tree for several weeks allowing picking over an extended period.
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Burgundy is a useful north-country apple variety, its Antonovka and Macoun parentage lending it good cold hardiness.
The main disadvantage is that it is susceptible to fireblight and cedar apple rust, and best avoided if these are prevalent in your area.
Advice on fruit tree pollination.
Burgundy was developed at the famous New York State Agriculture Experiment Station, Geneva, New York and released in the 1970s. It is descended from Antonovka and Macoun.