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/
Ingredients:
2 duck breasts, at room temperature
1 teaspoon freshly cracked black pepper, divided
1 teaspoon sea salt, divided
4 teaspoons fresh thyme, finely chopped, divided
2 pats / 4 teaspoons unsalted butter, cold, divided
½ medium sized shallot, finely diced
¼ cup dried cranberries (or cherries)
½ cup red wine
½ cup chicken stock, low sodium preferred
Procedure:
Bring duck breasts to room temperature on paper towel to dry them completely.
Score the fat side of the breasts just beneath the skin layer but not going into the meat.
In a flat bowl, combine 1 teaspoon each of pepper and salt and 2 teaspoons of thyme.
Press the fat side of the duck breasts into the thyme. Shake off any excess.
In a cold, well-seasoned pan, place the duck breasts in fat side down.
Start to heat the pan to a medium high setting to slowly render the fat from the skin side.
Cook skin side down for ~5 – 7 minutes until the skin is medium brown and crispy.
Flip breasts and continue to cook for 5 – 7 additional minutes at medium. You may need to turn the breast on their side as well to sear the edges.
(If they are thick breasts, then they may need to go into a 400F oven for 3 – 5 additional minutes to achieve your desired level of cooking. Duck breast is best served rare to medium rare ideally.)
Allow to rest fat side up for at least 5 minutes. Do not cover (the seam will soften the gorgeous crispy skin.
Cut the breasts on the diagonal with a very sharp knife to serve.
Meanwhile, in a medium sized saucepan, prepare the sauce.
Over medium-high heat, melt 1 pat of butter with remaining salt and pepper.
Once the butter is melted and warm, add in remaining thyme and shallots. Cook until the shallots are soft and the thyme is fragrant, about 3 – 5 minutes.
Add in dried cranberries. Continue to cook for 1 minute.
Add in red wine and chicken stock. Reduce heat to a simmer. Continue to simmer for approximately 10 minutes.
Strain the sauce and return to the saucepan over very low heat. Discard shallots, cranberries, thyme.
Ensure remining butter is very cold. Cut remaining butter into cubes. Add cold butter to sauce. Keep the sauce moving until the butter has melted. The sauce should be shiny and thicker.
To serve:
Spoon sauce on plate, place sliced duck breast skin side up on top.
Garnish with additional fresh thyme and/or additional fresh cracked black pepper.
Delicious with potatoes dauphinoise, or rice, or lentils, or as a side to a salad. (use the hot sauce on raw spinach greens to wilt them and add in some goat cheese .. YUM!)
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