Chateau Rollan de By 2006 served at Autumn French Dinner
|Chateau Rollan de By 2006 the perfect Bordeaux red served at the Autumn French Dinner|
|Staff from Cordon Bleu cooking school work to present Rangers Valley Beef Tenderloin.|
Robert Parker's review of the 2006 Chateau Rollan de By provides an evocative description of the wine.
"Sweet cassis fruit, cedar, tobacco leaf, licorice, and subtle smoke aromas are followed by a wine with impressive ripeness, medium body, and a long, lush, evolved, richly fruity finish. Consume this charming, sensual 2006 over the next decade. Good value." Available online.
|The secret revealed. The mystery venue for the Sydney Autumn French dinner was the dining hall at Saint Andrew's College, University of Sydney|