Bent Ridge Winery in Windsor Forks, Nova Scotia, has received approval to expand its agri-tourism offerings by introducing overnight accommodations on its property.
On July 22, West Hants council approved a development agreement permitting the construction of four geodesic domes, with no appeals filed during the August review period.
This cleared the way for work to begin on the project, which winery representatives described as a natural extension of their existing operations.
At a Sept. 11 planning meeting, partners Ted Misztela and Matt Murant, along with winery owner Glenn Dodge, presented their vision for the project. Misztela explained that the idea had been under discussion for nearly two years.
“We think that the project that we’ve proposed will have a really nice impact on the area,” he told the Annapolis Valley Register.
Bent Ridge Winery, established in 2018, is located at 4499 Highway 14 and features a small-batch winery, craft brewery, El Fuego restaurant, and Daniels U-Pick.
In 2022, the business added a special occasions pavilion that can host up to 150 guests, responding to demand for weddings and private events. The winery’s new accommodations are designed to complement these offerings and extend visitor stays.
“The request for a place to stay is every day. We have people saying, ‘I wish we could stay here. Both of us could have a glass of wine and not have to drive back to the city.’ So, it is paramount,” Dodge told the council.
He added that West Hants has limited accommodation options and that the new units will help retain visitor spending in the community.
The proposed domes will measure about 26 feet in diameter and 17 feet high, each equipped with a full bathroom. Senior planner Alex Dunphy described them as an “agri-tourism glamping experience” and confirmed they will not affect agricultural production.
An agrologist report determined that the domes will be placed in an area unsuitable for orchard expansion.
To proceed, the project requires at least four parking spaces and year-round management of guest safety, including restrictions on occupancy during orchard spraying.
When asked about potential expansion, Misztela said future phases may be considered depending on demand. “There could be a second phase. Four more would fit in with another septic and access,” he said.
Construction is expected to begin once the development agreement is finalized, with plans for year-round operation.
For outdoor hospitality businesses, the project demonstrates how agri-tourism operators can diversify revenue streams and extend visitor engagement by pairing event spaces, food and beverage, and overnight accommodations.
This approach may serve as a model for other wineries and rural tourism businesses exploring glamping as an addition to their offerings.
