That's interesting. We had a GREAT year for apples but, sadly, many of them were left on the trees to rot because the farmers couldn't find anyone to pick them thanks to recent immigation reform changes that challenged the migrant workforce.
Anyway... I've had good luck with just about any apple for sauce. I find that like the ones that have a bit of tartness to them for sauce as well as eating- they just have more flavor. Godlen delicious tend to be cheap, tasty, and have thinner skins (I leave the skins on to increaes the fiber and because I like a chunkier sauce). But, I really go with whatever is cheapest.