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: 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.
September is harvest and this Discovery Pass program is all about is winemakers' comfort food when they are up against a deadline -- what do winemakers eat when they're working all hours to get harvest in? In our case, get ready for:
SIZZLIN' WITH SAS" GOES TO THE DOGS!
Our winemaker loves cooking...until harvest when her signature “Sizzlin' with SAS” creations are simplified to HOT DOGS! As a “Fancy Farm Girl”, Sue-Ann's hot dogs are accessorized with Grilled Corn and Feta Salsa, zesty BBQ sauce, and gourmet wieners on a Cobb’s bun.
Why does winemaker Sue-Ann Staff love this wine? The pairing is rustic, charming and refreshing.
FEATURED WINE: Fancy Farm Girl Foxy Pink
FEATURED MOCKTAIL: Lemonade with a mint twist
FEATURED CULINARY CREATOR: Sue-Ann Staff Estate Winery
Purchase your Discovery Pass online: https://niagarawinefestival.com/fall-discovery-pass-25
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: Sunday, October 5
Where: Sue-Ann Staff Estate Winery
What: The ALS Canada Revolution Ride is a volunteer-powered, fundraising event hosted in support of ALS Canada that encourages participants to do more for people and families living with ALS and in honour of the people we have loved and lost.
This premier cycling event takes place on Sunday, October 5 in Jordan, Ontario in the beautiful Niagara wine region. The roads surrounding the area offer a landscape that will take riders along a route, steeped in excitement and beauty, leaving participants with a sense of accomplishment and the reward of seeing their fundraising efforts go to help families affected by ALS. There are two awesome routes to choose from including 40km and 90km options. Choose the distance that suits your level!
Not only will the kilometres logged be worthwhile, but the start and finish lines are located in the heart of Ontario wine country at the stunning Sue-Ann Staff Estate Winery. The day promises to be a memorable one.
Find out more and register to ride here: https://revolutionride.als.ca/revride/participate
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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