STAYMAN WINESAP was a seedling of Winesap raised in 1866 by Dr. J. Stayman of Leavenworth, Kansas, and was introduced in 1895 by Stark Bros. In Virginia, it is often called just Stayman, and at one time, was a major commercial dessert variety in the state, especially in the Valley. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. The surface is covered with a light russet, and often there is heavy russet in the stem cavity. The skin is subject to cracking from possible environmental conditions, and this has discouraged commercial production. The white flesh is tinged a greenish-yellow and is firm, tender, and fine-textured. The subacid flavor is distinctive because of its tart and vinous qualities. Stayman is a triploid that requires a pollinator and is a poor pollinator for other varieties. Because it will bloom slightly later than many other varieties, it is suitable for frost prone areas. There are 170-175 days from full bloom to maturity. The moderately vigorous tree bears early and heavily, and the growth is straggly with long shoots that have few lenticels. Sometimes, there is a characteristic brownish and roughened "rust" at the base of vigorous shoots. The medium green leaves are average size, broadly oval, with coarse sharp serrations. Interestingly, one-year-old trees grow in the nursery in a slanting direction. Stayman will scald in storage, but the flesh quality will remain high for a long period, and in Virginia, it ripens the first week in October.