Ravine Vineyard Estate Winery hosts weddings for 20 to 250 guests, half-day and full-day meetings, and dinners in a barrel cellar. The 34-acre estate lies in St. Davids, on the St. Davids Bench sub-appellation of the Niagara Peninsula in Ontario, and one family has farmed the land for more than 159 years.
Seminars and company events
The winery offers two dedicated meeting spaces with half-day and full-day packages, sized to the group and the budget. Add-ons include a private wine tour, and evening programs range from cocktail parties to three-course seated dinners. Team-building sessions are designed for groups of 10 or more. The Charcuterie Board Competition and the Pressure Cooker challenge each take up to 50 people and last about an hour. A two-hour pizza class, for up to 25, teaches Roman-style pizza before a family-style lunch with wine. Farm-to-table menus are available for meeting breaks and lunches.
Weddings and receptions
Weddings run year-round, with seasonal menus for spring, summer, fall and winter. Ceremonies take place in the Event Centre or on the Lower Lawn by the vines, with the covered terrace held as the rain plan. A new ceremony space in the vine rows below the East Terrace is planned for 2027. Saturdays from May to October usually book 12 to 18 months ahead, and winter dates are easier to find. Last call in the Event Centre is at 1 a.m. Couples bring their own photographer, florist, music and décor.
Rooms and capacities
The Ravine Event Centre covers 4,000 square feet, including a fully covered wraparound terrace of 2,000 square feet, with views over the farm, the vineyard and the escarpment. The event spaces page lists 120 or 170 guests at harvest tables and 112 at banquet tables, and the weddings page gives up to 250. The Barrel Cellar, where the winery ages wine and charcuterie, seats 30 at harvest tables, and the weddings page quotes up to 40. The Event Centre, terrace and main guest areas are wheelchair accessible.
Catering
All food and drink come from Ravine's own team, so outside caterers are not used. The executive chef is John Vetere, and bread and pastry come from the estate bakery. The Ravine Bistro serves lunch, dinner and Sunday brunch to the public. Serious allergies are discussed one by one with the kitchen.
History and setting
The property, once known as the Upper Lowrey Farm, dates back to the early 1800s and has stayed free of housing development. Today it is a sustainable winery, with the vineyard running down toward the Niagara Escarpment.
Getting there
St. Davids is part of Niagara-on-the-Lake, a few minutes from the Queenston-Lewiston bridge to the United States. Guest parking is free. The estate has no rooms, but Woodbourne Inn, White Oaks Resort and South Landing Inn are a few minutes away.
