Visit: Monday to Saturday 10-6, Sunday 11-6 Taste: Wine service daily until 5:45 pm
Snack: Delicious, wine-friendly, seasonal fare available daily!
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE. Wine Club curious? Learn more HERE
When: Saturday and Sunday, October 25 & 26
What: It's the season to GET COZY! Help us celebrate the last weekend of the Moyer Marquee with live music, wine, food, cozy fire pits, lawn games and FUN.
Join us the weekend of October 25/26 for live music from BY DESIGN DUO (Saturday) and THE FEVERISH LEMONS ACOUSTIC DUO (Sunday), as well as award-winning wines and food by SMOKE & MOONSHINE FOOD TRUCK.
This is a free, outdoor event! Wine & food available for purchase. Dog friendly. Event open from 11 am to 5 pm both days, live entertainment 1 pm to 4 pm.
When: Saturday, November 1st 11-4:30, Sunday, November 2nd 11-4
Where: Sue-Ann Staff Estate Winery
What: Experience the best grilled cheese sandwiches of your life, each one perfectly paired with our wines! It’s a celebration of Sue-Ann’s long-time love affair with inventive grilled cheese sandwiches. “Why have tomato soup with your grilled cheese, when you could have wine?”
Ticket-holders are welcomed with a refreshing sip of our Fancy Farm Girl sparkling before setting off on a delicious cheese adventure. Four fabulous grilled cheese stations are set up throughout Sue-Ann’s home, each one offering delicious sandwich samples with our award-winning wines. MENU NOW AVAILABLE HERE!
$48.53 per person ($42.95+HST). Gluten Friendly timeslots available! Find all the details and buy your tickets online here: https://www.sue-annstaff.com/collections/events/products/sue-anns-great-grilled-cheese-extravaganza-2025
When: November 8 & 9 AND November 15 & 16
Get Wrapped Up is back on November 8-9 & 15-16! Pick your weekend and join us for festive food and wine pairings at 8 wineries of your choice for only $49.95.
With over 25 Niagara Benchlands Wineries to choose from, use your pass to visit your favourites and discover some new ones: 13th Street Winery (Saturday only), 180 Estate Winery, Calamus Estate Winery, Commisso Estate winery, Creekside Estate Winery, Dim Wine Co., Domaine Le Clos Jordanne, Fielding Estate Winery, Flat Rock Cellars, Harbour Estates Winery, Henry of Pelham Family Estate Winery, Kew Vineyards Estate Winery, King's Court Estate Winery, Malivoire Wine Company, Peninsula Ridge Estates Winery, Puddicombe Estate Winery, Redstone Winery, Ridgepoint Wines, Stonewall Estates, Sue-Ann Staff Estate Winery, Tawse Winery, The Organized Crime Winery Inc., Thirty Bench Winemakers, Vieni Estates, Vineland Estates Winery, Wending Home Estate Vineyards and Winery.
What: Purchase one ticket $49.95 + hst/fee per person and visit EIGHT participating wineries of your choice for a delicious wine & food sample. https://niagarabenchlandswineries.com/pages/events
When: November 29 & 30
Where: Sue-Ann Staff Estate Winery, 180 Estate Winery, Malivoire Wine Company, Cave Spring Winery, Fielding Estate Winery
What: We put the WIN in Winter Wine Trail. One ticket = five delicious wine and small bite pairings at five fabulous wineries. Stay tuned for details!
When: Saturday, December 13
Where: Sue-Ann Staff Estate Winer
What: It's our annual Open House! A one day event featuring wine, food and holiday shopping. A portion of ticket sales is donated to The Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting Community Care.
Watch this space for details and tickets!
It's finally sunny out! Sue-Ann gets into the long weekend spirit with a quick Instagram Live video about slow roasting pork shoulder and pairing it with our lovely Lavelle's Vidal.
Mississippi Rub:
2 tablespoons course ground salt
1 tablespoons light brown cane sugar
1 teaspoon lemon pepper
1 teaspoon fine ground black pepper
1 teaspoon chilli powder
1 teaspoon dry mustard
1 teaspoon garlic powder
½ teaspoon ground cinnamon
1 (3 to 4 pound) boneless pork loin
½ cup yellow mustard
Mississippi Basting Sauce:
1 cup cider or red wine vinegar
1 cup hot water or broth
To make rub, combine the slat, lemon pepper, cayenne, chilli powder, dry mustard, garlic and cinnamon in a bowl and mix well. Store mixture in an airtight container in a cold dark place.
Rub or paint the pork loin with yellow mustard all over using a pastry brush. Season all over with the rub. Place in your smoker** and smoke for 3 to 5 hours or until the internal temperature is 145 to 160 F.
Combine the ingredients for the basting sauce and use to baste the pork after 1 ½ hours of cook time.
Baste every 30 to 45 minutes
Serve with BBQ sauce (can glaze loin in the final 30 to 45 minutes of cooking time with BBQ sauce too if preferred).
(**As I don't have a smoker, I cooked it slowly on the bbq for 4 hours or so at just under 300F)
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