Visit: Monday to Saturday 10-6 and Sunday 11-6
Taste: Wine service available daily until 5:45 pm
Snack: Delicious, wine-friendly cheese plates & more available daily!
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE
When: Sunday, August 10
Where: Sue-Ann Staff Estate Winery
What: Begin your day with a revitalizing yoga session in the serene courtyard of Sue-Ann Staff Winery. Then, set out on a 10 km guided fitness hike along the scenic Bruce Trail, where you’ll explore lush forests and take in the beauty of cascading waterfalls. After your adventure, return to the winery to unwind with a well-deserved flight of wines. A perfect blend of movement, nature, and indulgence!
$65 per person, find all the details at https://www.naturegirlexpeditions.com/product-page/10k-trail-challenge-a-fitness-hike-for-strength-endurance-aug-10
When: Sunday, August 24, 12 noon to 4 pm
Where: Sue-Ann Staff Estate Winery
What: It's the winery's favourite day of the year! Sue-Ann and Brix Bravo invite you to their FOURTH annual BERNER BBQ!
Bring your dog to the winery for a relaxing afternoon of wine, music and new dog friends! All dogs are welcome, but most especially Bernese Mountain Dogs!
Enjoy our wines by the glass OR flight while making new friends with other dog & wine folks, PLUS live music by GEORGE TIRPKO (1 pm to 4 pm), and food by SMOKE & MOONSHINE FOOD TRUCK!
This event runs rain or shine (lots of grassy areas if the weather's fine, and lots of shade and shelter under the Moyer Marquee). Seating fills up quickly -- bring a blanket or camp chair just in case!
No tickets are required, but we’d love it if you would let us know you're coming. Send us an e-mail with the number of humans and dogs attending, and everyone’s name!
When: September 5-7, 12-14, 19-21, 11 am to 5 pm
Where: Sue-Ann Staff Estate Winery and other participating Niagara wineries
What: The Niagara Wine Festival's annual Grape & Wine Discovery Pass returns. Buy your Discovery Pass online and visit up to six participating wineries for innovative and delicious wine and food pairings. Watch this space for updates or visit https://niagarawinefestival.com/
When: Saturday, September 13
Where: Sue-Ann Staff Estate Winery
What: Begin your day with a revitalizing yoga session on the serene grounds of Sue-Ann Staff Winery. Then, set out on a guided hike along the scenic Bruce Trail, where you’ll explore lush forests and take in the beauty of cascading waterfalls. After your adventure, return to the winery to unwind with a well-deserved flight of premium wines. A perfect blend of movement, nature, and indulgence!
$65 per person, find all the details at https://www.naturegirlexpeditions.com/product-page/hike-wine-sept-13
When: Sunday, September 28
Race Times: Half-Marathon at 8:30 am, 5k at 8:45 am
Where: Sue-Ann Staff Estate Winery
What: Run a half marathon or 5k and support The Heart & Stroke Foundation! Find all the details you need and register at the Subaru Running Series website here: https://niagararunningseries.com/running-event/run-for-the-grapes-1-2-marathon-5k/
When: Sunday, September 28, 1-4
Where: Sue-Ann Staff Estate Winery
What: September's the best in wine country! You're invited to visit the winery September 28 for an afternoon of live music by Michelle Hedley in Sue-Ann's front garden. Enjoy music and wine surrounded by lush vineyards. Wine flights, wine by the glass and wine-friendly snacks available for purchase.
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.
$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
The 2019 Bank Barn Baco Noir is like the warm hug you didn't know you needed. Friendly. Approachable. Easy-drinking.
Question: if you're not one of the many who ordered the Bank Barn Baco for delivery or curbside pick up this month, what are you waiting for? Order now and don't forget to use the discount code HIBERNATE for free delivery on orders of 6+ bottles.
The Bank Barn Baco Noir is the ideal casual red for cold February nights. And it deserves an easy, casual, equally delicious dinner. May we suggest this recipe for Sheet Pan Steak Frites from TheKitchn.com?
Recipe by Tami Weiser
Leaves of 3 to 4 sprigs fresh thyme
Prep the baking sheet: Arrange a rack in the middle of the oven and heat to to 375°F. Spray a rimmed baking pan with cooking spray. Line it with 2 layers of aluminum foil that fit neatly inside the rims, then place a sheet of parchment paper on top.
Prepare the fries: Prepare a large bowl filled with cold water. Stack several paper towels on top of one another and place them nearby. Peel and cut the potatoes into shoestring fries, about 1/4-inch by 1/8-inch by the length of the potato, adding them to the cold water as you work so they don't discolor. Remove the potatoes from water and transfer to the paper towels to dry. Discard the water from the bowl, wipe it dry, and then transfer the cut potatoes back into it. Add 2 tablespoons of the oil and gently toss to coat.
Par-bake the fries: Arrange the fries on the prepared baking sheet in a single layer. Bake without stirring or turning until the tip of a sharp knife pierces the fries without much resistance, 10 to 12 minutes. Wipe the potato bowl clean and set aside. While the fries bake, make the shallot butter and season the steaks.
Make the shallot butter: Place the butter into the reserved potato bowl. Peel and dice, mince, or grate the shallot and add to the bowl. Juice the lemon and add the juice to the bowl. Add the thyme and 1 teaspoon of the salt, then mash well to to fully combine; set aside.
Season the steaks: Place the steaks on the cutting board, and using the tip of a sharp knife, make 8 to 10 punctures in each. Cut off any visible gristle or silverskin, but leave on the flavor-rich fatty edge; set aside. Sprinkle both sides of the steaks with 2 teaspoons of the salt and the pepper. Place the steaks on a large plate, then wash and dry the cutting board.
Move the fries: Remove the fries from the oven and place the baking sheet on a heatproof surface. Increase the oven temperature to broil. With a flat spatula or tongs, carefully transfer the fries to the dry cutting board. Discard the parchment paper, leaving the aluminum foil layers. Pour 1/2 tablespoon of the oil onto the foil, just enough to coat it.
Broil the steaks: Place the steaks on the baking sheet. Broil for 4 minutes. Flip the steaks and broil about 4 minutes longer for rare (115 to 120°F), 5 to 6 minutes for medium-rare (120 to 125°F), and 6 to 7 minutes for medium (130 to 135°F). Timing will depend on the thickness of the steaks, so check on them early if you have thin steaks or prefer a more rare steak. If your steaks are different sizes or you desire a different doneness in each one, transfer each steak as they are ready to a serving plate.
Rest the steaks: Carefully remove the top aluminum foil layer from the sheet pan and pour any accumulated juices evenly over the steaks. Leave the last layer of foil on the pan. Top each hot steak with about 2 tablespoons of the butter mixture, tent each steak with a fresh piece of foil, and allow the meat to rest as the butter melts in. Meanwhile, finish the fries.
Finish the fries: Pour the remaining 2 1/2 tablespoons of oil onto the remaining sheet of foil on the baking sheet, and brush or tilt to coat. Return the fries to the baking sheet and arrange them in a single layer. Broil for 4 minutes. Turn them over using a spatula, or stir gently. Broil until they are as crisp and as browned you like, 2 to 4 minutes more. Sprinkle with the remaining 1 teaspoon of salt and serve with the steaks.
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