Vintage, just what does it actually mean in the Cider World. To a few, it means something that has been aged, or apples from a good year, both unfortunately for some, are incorrect.
Historically ciders have been almost invariably made from blending apple varieties, and the practice of making single variety ciders is considered largely a modern approach.
Only a very small number of apple varieties are considered to be capable of making a good single-variety cider. These fruit are designated as having “vintage” quality, a term first introduced by Robert Hogg in 1888, and further popularised by Barker at Long Ashton: it should be understood as referring to the cultivar’s ability to produce complex and interesting flavours, rather than in the sense “vintage” is used in winemaking.
Sweet Coppin is a sweet originating in Devon;
Sweet Alford is another Devon sweet variety;
Crimson King is a sharp, first grown in Somerset;
Yarlington Mill is a bittersweet, named after the mill in Somerset where it was found;
Dabinett is a bittersweet named after William Dabinett, and is from Middle Lambrook, South Petherton, Somerset;
Major is an old bittersweet variety, found in orchards in South Devon and east of the Blackdown Hills in south Somerset
Broxwood Foxwhelp is a Herefordshire bittersharp, probably a sport of the old variety Foxwhelp
Kingston Black is a bittersharp probably named after the village of Kingston, near Taunton, Somerset;
Stoke Red is a bittersharp originating from the village of Rodney Stoke in Somerset
Although considered suitable for single-variety ciders, they can also contribute well to blends.