A classic English hard cider apple variety, which produces a full bittersweet juice. It is also one of the most reliable and easy cider varieties to grow.
Unlike many hard cider varieties which are best-used for blended ciders, Dabinett can also be used to produce a single-varietal full-bodied medium-dry cider.
Note that Dabinett apples are not suitable for eating fresh, they can only be used for producing juice for hard cider.
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Dabinett is one of the most reliable cider varieties, with above average disease resistance.
Production is towards the higher end of the scale for cider varieties, e.g. 35-40 tonnes per hectare in north-west France. In fact over-production is a potential issue with this variety, and it is best to thin the fruitlets every spring to ensure a smaller (but more flavorful) crop which will keep the tree bearing regularly.
Dabinett also tends to bear heavily from a young age, and it is especially important with this variety to make sure you let the tree reach a good size before allowing fruiting to start.
Advice on fruit tree pollination.
Dabinett originates from the traditional cider region of Somerset, England in the mid-19th century. It is possibly a seedling of Chisel Jersey.
