Burgundy is a cross of Monroe/Macoun x Antonovka first created by the New York Agriculural Experimental Station in Geneva in 1953.
Fruit is large, round, very intense pigment, almost blackish red. Solid blush without stripes. Skin is smooth and glossy. Flesh crisp, sub-acid, mild, very good eating quality. Fruits hang well for 3 weeks after harvest. Storage life is short, no more than a month.
Susceptible to cedar apple rust. fireblight, but is should be hardy to zone 4. Ripens in early September in upstate New York, before McIntosh.