The Dabinett Apple dates back to a chance discovery by William Dabinett (for whom it is named) in the early 1800s at his orchard in Somerset, England. It is probably a chance seedling of the Chisel Jersey apple though neither parent has been properly identified. The apple is bitterly astringent and is not meant to be eaten off the tree. Instead, that apple is renowned for its cider qualities. It is a Bittersweet Apple yielding a medium dry cider blends well with other flavors of apple cider. However, this apple is of such quality that is can produce a cider of superior floral flavor that can stand alone. A cursory Google search yields multiple ciders and breweries that produce cider using this apple. The cider is a clear, golden yellow color with hints of vanilla, melon, and a bright apple flavor. It is high in tannins and really dries the mouth when consumed. The tree is an early and reliable bearer. It is highly resistant to apple scab and canker but does not like to be in standing water and prune off any shoots that originate at the base of the tree. USDA Zone: 4-9 Mature Height: B.118 Semi-Dwarf 18-21' Tall at Maturity Ships Spring 2026 Sun: Full Sun Bloom Group: 3, Mid Season Ripening Time: Late October Cider Profile: Bittersweet Tannin: 2.4g/L, Acid: .22% TA Sugar: °Brix 13.5 Pollination: Required What does Harrison think of this apple? Absolutely repulsive. I know I'm eating a Dabinett when I take a bite and immediately spit it out. I do not recommend for fresh eating. But its high tannic acid content makes it a superior cider apple. Strong recommend for any aspiring cider maker and grows well on larger rootstocks.
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