As Nimmo Bay Resort continues to grow and expand over the years, it is now broadening its reach to include foodie travel and culinary-based experiences…
To facilitate this new culinary and service program, the resort has hired Executive Chef, David Hassell, and to lead their service and wine program, certified sommelier, Shannon Eert. David has brought his place-based food philosophy and to that, Shannon has paired with it biodynamic family-produced wines.
For the wine program, Shannon has taken the path of sourcing local and international wineries who follow the Nimmo model: family-owned, eco-conscious and biodynamic wherever possible. The first partnership she created was with Little Engine Wines, bringing their sophisticated Naramata wines into the dining room as the house pour.
Little Engine Wines is owned by Steven and Nicole French, Alberta ex-pats who uprooted their family to pursue their dream of owning a winery in the Naramata Bench. They are focused on producing world class Pinot Noir and Chardonnay, as well as rounding out their portfolio with Merlot, Sauvignon Blanc and a tasty Rose. Nimmo Bay carries all three tiers of Little Engine Wines. The Silver Flight being the house pours, and the Gold and highly allocated Platinum series being available for purchase on the reserve list. Nimmo Bay is the only place outside the winery to procure their limited edition Rose.
Their ethos is “dreams don’t come true, dreams are made true.” This philosophy echoes Nimmo Bay’s, which says that we are “a family of dreamers setting the stage for life’s wild stories.” We are thrilled to have Little Engine Wines join the Nimmo Bay family and look forward to an exciting future fulfilling our guests’ culinary dreams, in this wild setting, for years to come.