Welcome to Sue-Ann Staff Estate Winery! We are a boutique winery in Jordan, ON (Lincoln, Niagara Benchlands) offering award-winning wines and memorable tasting experiences.
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
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!
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.
October 2025
ALS Revolution Ride
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.
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.
What to do with all those zucchini in the garden? How about Turkey & Courgette Sliders?
Turkey & courgette burgers with spring onion & cumin – serves 4-6 (about 18 burgers)
500g turkey mince
1 large courgette/zucchini, coarsely grated
40g scallions/green onion, thinly sliced
1 medium egg
2 tbsp chopped mint
2 tbsp chopped coriander/cilantro
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp salt
½ tsp coarse ground black pepper
½ tsp cayenne
about 100ml sunflower oil for searing
Sour cream & sumac sauce:
100g sour cream
150g Greek yoghurt
1 tsp grated lemon zest
1 tbsp lemon juice
1 small garlic clove, crushed
1½ tbsp olive oil
1 tbsp sumac
½ tsp salt
¼ tsp black pepper
To make sauce by putting all of the ingredients in a small bowl. Stir well and chill until needed.
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7/400°F
Mix all ingredients for the meatballs, except the sunflower oil, together in a large bowl. Shape into small burgers – they should weigh about 45g each and you should aim for around 18 of them.
Pour enough of the sunflower oil into a frying pan to get a thin layer on the bottom, about 2mm thick. Heat well and sear the meatballs in batches over a medium heat on all sides. Cook for about 4 minutes, adding more oil as needed, until golden brown.
Carefully transfer the meatballs onto an oven tray lined with greaseproof paper and cook in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over.
Wine Suggestion: a fresh, vibrant rosé suits the dish and the time of the year. Something like the Roc des Anges “Effet Papillon” rosé made from Grenache Gris really hits the mark with this.