Experience wine country at the ultimate wine and food lover’s playground with tours and seminars throughout the day, including Niagara’s only igloo-like lounge where you’ll don a Peller Estates parka and taste Icewine at -10 C. Partake in a barrel cellar dinner, fine dining in the Winery Restaurant with Executive Chef Jason Parsons, or casual dining on the patio’s Barrel House Grill.
Party in the Vineyard at the annual Food Truck Edition over the May long weekend and Wine Country Fare in August.
290 John Street East
Sunday - Thursday - 10am - 9pm
Friday & Saturday - 10am - 10pm
The Winery Restaurant at Peller Estates
Lunch service – 12pm - 3pm
Dinner service – 5pm - 9pm
Sat & Sun Brunch – 12pm - 3pm
The Winery Lounge
12pm – 7pm daily in the Private Dining Room
Cheese & Charcuterie plates, wine by the glass and cocktails. Lounge menu also available in the dining room from 12pm to 5pm daily.
Barrel House Grill
Daily 11:30 am - 8:30 pm
Winemaker, Katie Dickieson
You might say that Katie Dickieson was destined to be a winemaker. As a young girl growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought. Throughout Katie’s career as a winemaker, she has taken a childhood appreciation and love of agriculture with her. Though Katie joined the Peller Estates Winery team as winemaker in June 2012, her roots run deep with the winery, having spent time working with the winemaking team in the Niagara Peninsula and the Okanagan Valley in 2006.
Since then, Katie has explored and worked at wineries overseas including Omihi Hills in Waipara, New Zealand and Man O’ War Vineyards in Waiheke Island, New Zealand. Here, she gained experience with cool climate Pinot Noir as well as red Bordeaux varieties, Syrah and Sauvignon Blanc. Katie also held a position at Domaine du Monteillet, Vignobles Montez in the Rhone Valley, France – a small quality producer.
Now, back on Canadian soil, Katie once again has the exciting opportunity to produce terroir-driven wines in a region that she is passionate about.As a graduate of the Food Science program at the University of Guelph, Katie learned there was a natural way to combine her love of agriculture, an affinity for science and a keen interest in sensory studies.
A self-proclaimed ‘foodie’, Katie enjoys crafting wines that marry perfectly with Chef Jason Parsons’ dishes; wines that are well-balanced, with the perfect freshness, acidity and structure.
Winery Chef, Jason Parsons
Since Chef Jason Parsons’ arrival at Peller Estates Winery Restaurant, it has gained recognition as the leading dining destination in Niagara-on-the-Lake, Canada’s premier Wine Region. The restaurant has been awarded the CAA Four-Diamond rating, Three Stars in Toronto Life magazine, the Golden Plate Award from Le Clefs d’Or as well as being recognized with Zagat’s highest rating for food – “Extraordinary”. The winery was delighted to receive the prestigious honour of being awarded Canada’s Winery of the Year by the International Wine and Spirit Competition sponsored by the Rothschild family in London, UK. In 2017, Parsons and his culinary team were awarded a Good Food Innovation Gold from the University of Guelph for Food Day Canada.
Parsons has brought over twenty years of culinary experience to The Winery Restaurant at Peller Estates that he has gathered from some of the world’s most renowned restaurants. Parsons’ resume boasts six Relais & Châteaux properties, two Michelin Star restaurants and numerous Leading Hotels of the World destinations. He was part of the opening brigade at Langdon Hall Country House Hotel, Cambridge, ON and then headed overseas to the Chewton Glen, a Michelin restaurant, and Cliveden Hotel, one of Britain’s most luxurious hotels. He has also held positions at Waterloo House in Bermuda, at Hillebrand Winery Restaurant in Niagara-on-the-Lake and Executive Sous Chef at Biff’s in Toronto. Prior to coming to Peller Estates, Parsons was the Executive Chef of the Millcroft Inn, in Alton, ON where he elevated the dining experience to new levels. Rounding out his experience, Parsons completed stages with renowned chefs Charlie Trotter in Chicago, Albert Roux in Amerstadam and Gordon Ramsay in New York City.
You may recognize Parsons as a familiar television personality. For several years, Parsons has been a Guest Expert on CityLine, a popular Canadian daytime talk show, working alongside some of Canada’s top design, fashion and culinary experts to entertain and inform viewers across Canada. His highly successful appearances sparked Jason to co-author 3 Chefs: The Kitchen Men, Winner of the 2011 Cuisine Canada Taste Canada Gold Medal for Best English Language Cookbook award.
Continuing to build upon his legacy Chef Parsons was honored with an invitation to cook and the renowned James Beard House in New York City. Jason showcased his wine focus cuisine for eighty guests and followed in the path of some of the worlds most celebrated chefs.
Coming into his fourteenth year at Peller Estates Jason continues to focus on awakening the palates of those that dine in his restaurant.