I brewed an Imperial Stout w/ OG of 1.087 this past May 15th. It sat in secondary until November 8th. I used Pacman yeast for this batch.
So when I racked to bottles I didn't think to repitch yeast. When I bottled I only left them in a mid-60˚ temp for two weeks. The first bottle I opened in early December was not carbonated well. So then I worried if I had enough yeast to produce carbonation.
I brought all the bottles back out to the cellar and let them sit a mid-60˚ environment for another month. Last I tried these beers were carbonated nicely.
My lesson seem to suggest that repitch isn't absolutely necessary as long as you let your bottles condition long enough in the right temperature. On the other hand if you're in a rush I'd pitch a bit of that nottingham.
Fermenting: American Amber
Bottled: Am. Amber, JC Dubbel, Behemoth Imperial Stout, Hefeweizen, Smoked Barleywine, Sm. Porter, Dunkelweizen, Cream Stout, etc
Kegged: Amber Ale, Doppelbock, Oktoberfest, Nut Brown Ale, Pilsner, Maier Bock, Brown Ale, Cream Stout, etc.