Medaille D'or is a French heirloom cider apple that earned its name honestly, winning gold medals for its exceptional juice and cider potential. Originally introduced in 1865, this robust variety produces squat, golden apples with a distinctive rose blush and fine russeting that signals its heritage pedigree. The bittersweet fruit converts into high-alcohol cider with a strong, fruity character and remarkable tannin complexity. Hardy across zones 4, 9 and reaching 14, 22 feet at maturity, it's a tree that rewards patient growers with decades of consistent production.
Full Sun
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4-9
264in H x ?in W
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High
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The squat gold apples blush rose-red when fully ripe and wear a fine net of russetting that marks them as a true vintage French variety. This is a cider apple engineered by centuries of French tradition, not modern breeding, with a bittersweet flavor profile and tannin content (0.82 percent tannic acid) that transforms into cider with remarkable depth and natural alcohol potential. The low acid (0.32 percent malic acid) and specific gravity reading mean you're harvesting juice chemistry perfected over generations, not just fruit.
This apple exists for one purpose: cider production. The bittersweet juice is engineered for fermentation, producing a strong, fruity cider with high alcohol content and pronounced tannin structure. The fruit is not intended for fresh eating or general culinary use. Cider makers value it for blending with other varieties or as a single-varietal expression of French cider-making tradition.
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Plant bare-root or container-grown trees in early spring or fall. Choose a location with full sun exposure and well-draining soil. Space trees 14, 22 feet apart depending on your desired mature size and pruning approach. Ensure the graft union (if grafted) sits 2, 3 inches above soil level. Water thoroughly after planting and maintain consistent moisture for the first year.
Harvest Medaille D'or in late fall, September through November in most regions. Wait for the squat apples to turn fully gold with a pronounced rose blush and visible russetting; the color shift signals sugar and tannin maturity. Taste a sample apple if you're uncertain; the fruit should feel firm and have a waxy skin texture. Pick apples by gently twisting and lifting, taking care not to bruise them since the fruit is destined for pressing. Let fruit ripen fully on the tree for optimal juice chemistry and fermentation potential.
Prune Medaille D'or in late winter or early spring while dormant to establish an open center or modified leader framework that promotes sunlight penetration and reduces disease pressure. Remove crossing branches, dead wood, and any branches that grow inward toward the center of the tree. Thin fruit in early summer if you want larger apples, though cider apples are typically not thinned aggressively since total juice volume matters more than individual fruit size. Train young trees to your chosen form in the first 3, 4 years, then maintain with lighter annual pruning focused on keeping the canopy open and removing diseased or damaged growth.
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“Medaille D'or originated in France and was formally introduced in 1865, earning its name from the gold medals awarded for its exceptional cider-making qualities. This is a legitimate heirloom variety developed through the rigorous French tradition of selecting apples specifically for fermentation potential rather than fresh eating. The variety represents a precise moment in horticultural history when European cider regions had refined apple breeding to a science, selecting for exact profiles of tannins, acids, and sugars. Its survival to the present day is a testament to the enduring value of its juice chemistry and the dedication of cider enthusiasts who continued growing it across continents.”