The black apple is originally associated with Benton County, Arkansas. Here is a description from apples of New York from S.A. Beach:
At A Glance
name: Arkansas Black
origin: Benton County, Arkansas
parentage: probably Winesap seedling
"According to Stinson the Arkansas Black originated in Benton county Arkansas, and bore its first fruit about 1870. The first description of it which I find, is that given by Van Deman in 1886...
"Fruit as grown here is medium or below, rarely large, pretty uniform in size and shape. Form nearly round. Stem medium. Cavity acute, rather small, sometimes lipped, not deep, partly russeted. Calyx rather small, closed.
"Skin smooth, somewhat waxy; yellow covered with a lively red deepening to purplish-red or almost black on the exposed side. Dots small, inconspicuous. Prevailing effect bright very dark red.
"Calyx tube conical, approaching funnel-form. Stamens marginal.
"Core medium to small, abaxile, closed or partly open; core lines clasping. Carpels concave, roundish, emarginate. Seeds plump, rather short, obtuse, moderately dark brown.
"Flesh decidedly tinged with yellow, very firm, rather fine-grained, crisp, moderately juicy, sprightly subacid, good to very good.
"Season December to April or later. In cold storage it keeps well through the storage season.”
Apparently the skin on the exposed side is purplish-red to almost black (sounds like some Australian Shiraz). The flavor in the salad was more crisp apple than sour.
I prefer Chenin Blanc (and Sauvignon Blanc) without oak treatment. Leave the wood barrels for powerful white Burgundies, etc. and then use a mixture of old and new wood.
I didn't know the Domain Ott wine was expensive and highly sought after. I didn't really look at the prices of the wines for sale other than the Gewurztraminer which I wanted to buy.