I removed my ER several years ago for this reason - even in low rot years it did poorly.
Oh another interesting new apple this year for me is Lady Sweet. Sweet apples are a unique American thing, they are very low acid. Lady Sweet has a unique complex flavor with both perfumed notes as well as some darker berry notes. The tannins are fairly high based on how fast it browns. I am probably going to add more grafts of it for purposes of cider, there are too many good sour cider apples and you need some low acid ones to get the acid back to normal. Lady Sweet gets a “very good to best” in Apples of New York, that is the best rating of any of the sweet-type apples and I can believe it. I think there are around 15 apples total with that rating, and only one with “best” (Newtown).
Here is what Downing for example said about Lady Sweet:
We consider this one of the finest winter sweet Apples for the dessert yet known or cultivated in this country. Its handsome appearance, delightful perfume, sprightly flavor, and the long time which it remains in perfection, render it universally admired wherever it is known, and no garden should be without it.