Redfield

We found the Redfield on a leisurely walk through the reference orchard at the New York Agricultural Experimental Station at Geneva. We were sampling apples as we walked, taking a bite, and then tossing them. The Redfield stopped us cold. There was the taste: unusually tannic, bright fruit, and acidic. Then there was the color: deep red skin, brilliant scarlet flesh. We picked enough for a test batch, and have been planting and making Redfield ever since. This year’s Redfield is soft and rounded. The taste seems to reflect the color. A lovely summer drink, lightly chilled. Show Less