Burgundy apple tree developed 1953 at the New York State Agricultural Experimental Station, Geneva, NY by R.C. Lamb. It is cross between Monroe and NY 18491 (Macoun x Antonovka). The tree first fruited in 1960 and tested as NY 161, it introduced in 1974.
The fruit is large with dark red skin. The flesh has creamy color with sub-acid flavor and very good eating quality. Ripens in mid-September two and half weeks before McIntosh. Fruits hangs on tree very well after ripening. The storage life is about one month.
Tree is vigorous, blooms early mid-season and should make good pollinator for other varieties. It is moderately productive, fruit borne mainly on spurs and bears annually. Susceptible to apple scab and cedar apple rust, and highly susceptible to fire blight. Grows zone 5-9.