Scott's Winter (Scott) **

This medium-sized, slightly tapered apple has a rich (but nonetheless striped) red blush that covers most of an underlying yellow.

Tiny light lenticels widely spaced, ribbing, and a bit of natural gloss, round out the classic look. Mine bears a sweet cidery aroma.

Scott's Winter is crisp, coarse-grained, and juicy. That makes for a good breaking crunch. The flesh is off-white.

Scott's boasts some subtle floral and spicy notes, two flavors that go especially well together, and is nicely balanced. There is another quality that hovers somewhere around "vinous" and "lychee."

Though also rated as a cooking apple, especially if picked early, Scott's is refreshing and satisfying eaten out of hand. 

Compared to McIntosh, it is sweeter and juicier—and also, later. (So late that a New England farmer might indeed be tempted to pick early, ahead of a killing frost.)

Scott's of Scott Farm

The orchard that grew this apple is Scott Farm, in southern Vermont.

But the apple originated at a different Scott Farm, in northern Vermont, around the time of the American Civil War.

Pomiferous says this variety is also called Scott, Red Winter Scott, and Wilcox's Winter, among other things. 

This account and that of New England Apples say Scott's is winter hardy and a good keeper. 

They further characterize Scott's flesh as yellow. In mid November, shortly after harvest, I find the flesh is nearly white—and its eating qualites good.

The venerable Apples of New York provides more information, including a color plate, and is generally dismissive of this variety. A chacon.

Not that it matters much but

• my review of Pomiferous (2021)
• of NE Apples (2010)
• of Apples of New York (2009)