Orchard and cider house in Montérégie: pick-your-own at Coteau Rougemont
Located in the heart of the Montérégie gourmet circuit, just 35 minutes from Montreal, Coteau Rougemont invites you to enjoy a unique pick-your-own apple experience. Our orchard in the Montérégie region is the ideal place for an activity with family or friends. In perfect synergy with nature, enjoy a day outdoors, picking tasty apples in an enchanting setting at the foot of Mont Rougemont.
Coteau Rougemont isn't just an orchard. It's also a vineyard and cidery in the Montérégie region, offering you a full range of award-winning wines and ciders, crafted with passion on site. Come discover and taste our local products in our warm and welcoming boutique, located in the heart of a bucolic landscape. We offer a wide selection of pick-your-own apples, including Cortland, McIntosh, Empire and Spartan varieties, ideal for both snacking and cooking.
When you visit our apple orchard in Montérégie, you'll experience a rewarding, authentic and tasty agro-tourism activity. U-pick apples is an ideal outing for couples, friends or children. You'll discover the simple pleasure of picking your own fruit, while enjoying exceptional views and a warm welcome.
Our cidery is particularly renowned for its ice cider, a distinctive product of our region, made from our own apples. Coteau Rougemont Vineyard and Cidery is recognized as much for the exceptional quality of its products as for the unique customer experience it offers on every visit.
U-pick apples
A popular agritourism destination in Montérégie
There's no shortage of activities in the region, but pick-your-own apples at Rougemont remains one of the most popular. Whether you're a lover of crisp apples, fine wines or artisanal ciders, our estate is sure to charm you. Take the opportunity to visit our Montérégie orchard, stock up on local produce and enjoy an authentic, convivial and gourmet experience.
Coteau Rougemont is the essential destination for U-pick apples in Montérégie. Come and discover our orchards, explore our cidery, taste our homemade creations and share a unique moment in time with the seasons. Our entire team awaits you for a tasty and rejuvenating getaway, just a stone's throw from the city.
Cortland
The Cortland apple is a popular variety of apple, especially appreciated for its versatility in the kitchen. Here are some of its main characteristics:
Appearance
The Cortland apple is medium to large in size, with a dark red skin often mottled with green. It can sometimes have a slightly pinkish or whitish tinge on the part exposed to the sun.
Chair
The flesh of the Cortland is white, fine and tender. It has the particularity of not turning brown quickly after cutting, making it an ideal choice for fruit salads and other preparations where aesthetics are important.
Taste
Cortland has a sweet, slightly tart flavor. It is juicy, which makes it pleasant to eat raw.
Use
In addition to being eaten raw, Cortland is excellent for baking. It holds its shape well, making it a good choice for pies, compotes and baked dishes. Its ability not to brown also makes it ideal for apple slices in desserts or as a garnish.
Origin
The Cortland apple was developed at the New York State Agricultural Experiment Station in 1898. It is the result of a cross between McIntosh and Ben Davis.
Season
Cortland is generally harvested in late autumn, but is available throughout the winter, as it keeps well in storage.
These characteristics make the Cortland a very popular apple, both for direct consumption and for a variety of culinary preparations.
McIntosh
Appearance
The McIntosh apple is medium-sized, with a smooth, thin skin that varies from bright red to green, often mottled or striped. The red color may dominate, especially when the apple is well exposed to the sun.
Chair
The flesh of the McIntosh is white, tender and juicy. However, it is more fragile and tends to turn brown quickly when cut.
Taste
McIntosh is known for its sweet-tart taste, with a distinct flavor that is often described as fragrant and slightly spicy. It is quite juicy, making it pleasant to eat raw.
Use
McIntosh is excellent for eating fresh, but is also used in cooking, although its tender flesh disintegrates easily when cooked. This makes it a good apple for compotes, purées and sauces, but less ideal for pies or other recipes where the apples need to retain their shape.
Origin
The McIntosh apple originated in Canada, discovered by John McIntosh in Ontario in 1811. It is one of the oldest and most popular apple varieties in North America.
Season
McIntosh is an autumn apple, generally harvested from late September to early October. It is available for storage throughout the winter, although it tends to soften with age.
McIntosh apples are appreciated for their distinctive flavor and tender texture, although they are best suited to preparations where a smooth, even texture is desired.
Empire
Appearance
Empire apples are medium to small in size, with smooth, shiny skin. Its color is generally a mixture of bright red and green, sometimes with mottling or stripes. Its skin is thicker than that of some other varieties, giving it good resistance.
Chair
The flesh of the Empire is white, firm, crisp and juicy. It has a dense texture, making it a pleasant apple to bite into. It doesn't brown as quickly as some other varieties, making it a good choice for fruit salads and apple slices.
Taste
The Empire apple has a sweet taste with a slight hint of acidity, offering a perfect balance between sweetness and acidity. Its flavor is often described as sweet and refreshing, with slightly spicy notes inherited from its McIntosh parent.
Use
The Empire apple is very versatile. Excellent for eating raw, it is also well suited to cooking. Its firm flesh makes it ideal for pies, compotes, sauces, and even for use in salads. It retains its shape well when cooked.
Origin
The Empire apple is a cross between McIntosh and Red Delicious, developed at the New York State Agricultural Experiment Station in the 1940s. It was introduced to the market in the 1960s.
Season
Empire is generally harvested in autumn, in September and October. It keeps well and is often available throughout the winter.
Empire apples are appreciated for their balanced flavor, crisp texture and versatility in the kitchen, making them a popular choice for both direct consumption and a variety of culinary preparations.
Spartan
Apprence
The Spartan apple is medium-sized, with a smooth, shiny skin and a dark red color that can sometimes turn purple. Its uniform, intense color is one of its distinguishing features, making it very attractive.
Chair
Spartan flesh is white, firm and crisp. It's also juicy, with a slightly grainy texture. Like the Cortland, the flesh of the Spartan tends not to brown quickly once cut.
Taste
Spartan has a sweet taste, with a slight hint of acidity. Its flavor is mild and refreshing, sometimes reminiscent of McIntosh, but with a slightly more subtle, sweet note. It is also fragrant, making it a pleasant apple to eat raw.
Use
The Spartan apple is ideal for eating raw, as a snack or in salads. It is also good for cooking, although its tender flesh can break down slightly. It is therefore better suited to compotes, purées and sauces than to pies or dishes where the apple's shape needs to be retained.
Origin
The Spartan apple was developed in British Columbia, Canada, in the 1920s. It is the result of a cross between the McIntosh and another variety, probably the Newton. It is considered a direct descendant of the McIntosh, with which it shares many characteristics.
Season
Spartan is an autumn apple, generally harvested in September and October. It keeps well and remains available for several months after harvest, often until early winter.
The Spartan apple is appreciated for its good looks, mild flavor and crunchiness, making it an excellent apple to eat raw or use in preparations where a tender texture is desired.