Visit: Monday to Saturday 10-6 and Sunday 11-5 Taste: Wine service available daily 11-5
Shop online 24/7, with complimentary shipping on orders of $150 or more.
Check out our Events page HERE, including the Pan-Canadian Wine Masterclass!
When: June 14 & 15, 2025, 12 noon to 5 pm
Where: Sue-Ann Staff Estate Winery, Westcott Vineyards, Featherstone Estate Winery
What: Muddy Paws is back! Featherstone Estate Winery, Sue-Ann Staff Estate Winery and Westcott Vineyards are collaborating once again for the ultimate canines n’ wines event!
At each winery, the ticket holder is entitled to:
Bring their dog(s) to the participating wineries’ property to enjoy live music (1pm-4pm), a wine and food pairing for a human and treats for the doggies.
Each winery will have designated doggie areas and activities, including trail walks and puppy games.
A costume contest, pet photography in Featherstone Estate Winery's Barrel Room, local pet vendors and more.
Tickets: $55! Including taxes and service fees. https://3common.com/event/muddy-paws-wine-trail/679a590266cbc9d5f1a7a003
A portion of ticket sales supports the Bello Project. Tickets are final sale and the Wine Trail will happen rain or shine. Please note, dogs of all sizes and ages are welcome. Dogs must be healthy and friendly with all other people and dogs. Unfortunately, any dogs showing any signs of illness, aggression, guarding, or excessively barking will be asked to leave. Thank you.
When: Saturday, June 21, 2025 at 1:30 pm
Where: Sue-Ann Staff Estate Winery
What: An incredible, dynamic gathering of winemakers and wines for one truly amazing wine tasting experience. Welcome to the 3rd Pan-Canadian Wine Masterclass hosted by Carl & Mira Boucher of Carl's Wine Club here at Sue-Ann Staff Estate Winery. Guests will taste wines from 13 wine regions across Canada, presented by the winemakers themselves. Enjoy the winemakers' stories about what goes in your glass while you are tasting. It's a unique opportunity to explore great Canadian wines right here at home in Niagara.
Tickets: $179+HST per person, available online: https://www.sue-annstaff.com/products/pan-canadian-wine-masterclass-3rd-edition-179-hst
When: June 20-22, 27-29, 11 am to 5 pm
Where: Sue-Ann Staff Estate Winery and other participating wineries in Niagara
What: The Niagara Wine Festival's annual summer 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: Sunday, June 29
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/yoga-waterfalls-wine-june-29
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, 1 pm to 4 pm
Where: Sue-Ann Staff Estate Winery
What: Calling all dogs! Especially Berners! It's Sue-Ann's 4th Annual BERNER BBQ! Bring your dog to the winery for an afternoon of wines 'n canines. Enjoy our wines by the glass while making new friends with other dog & wine folks! There will be live entertainment, and we'll have a food truck on site to keep you well-snacked. More details to come!
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/
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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