Welcome to Sue-Ann Staff Estate Winery, now home to Fancy Farm Girl wines, a small, quality-oriented winery on the family's 200+ year old estate on the brow of the Niagara Escarpment in Jordan, Ontario, Canada. It is the ultimate assemblage, blending over 100 years of the family's grape growing experience with 18+ years of Sue-Ann's award winning winemaking. After opening in 2009, it has been a whirlwind of ultimate experiences, from Weddings to Corporate Dinners to Food Truck Events and Niagara Icewine Programs. Concerts, Fashion Shows -- who knows what the future holds?

Click here to see a short film about the winery

Retail Open Daily!  

Monday to Saturday 10-6
Sunday 11-6 (July to October)  and 11-5 (November to June)

3210 Staff Avenue, Jordan, ON L0R 1S0  Call 1-877-566-1719 or 905-562-1719  Email Us


Red wine for dessert? Heck, yeah! Poached Pears for the win :)

November 28, 2020

Sue-Ann whips up a quick, easy, and delightfully elegant dessert: red wine poached pears!

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Bacon and onions and creme fraiche, OH MY!

October 29, 2020

Bacon and onions are a perfect match. Just ask anyone who walks in your house after you've sautéed both ingredients in preparation for Flammekuechen! Basically the best onion & bacon pizza you can imagine, Flammekueche is an Alsation specialty...that's also served in the Pfalz, the Rhine, the Moselle regions -- if it's a wine area, there's a version of onion pie served at harvest.  

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This week on SASTV: Ratatouille! (aka how to deal with all the zucchini & eggplant people keep giving you)

August 29, 2020

When one of our team members handed Sue-Ann a sack filled with eggplant, zucchini and tomatoes from his garden, she knew that Ratatouille was in her future.      This classic Provencal vegetable stew is the perfect distillation of late summer flavours and can be served so many ways. Eat it hot with torn chunks of baguette, swirl it into hot pasta, or serve it cold as a chunky dip. Any way you have it, it's a delicious solution to the abundance of fresh veg typical of August.  Ratatouille (from Once Upon a Chef) INGREDIENTS 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini (about 1 lb), cut into 1/3-inch...

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