What To Drink Right Now: The McBride Sisters Collection
Raised on opposite ends of the world, sisters Robin and Andréa McBride have together created a beautiful collection of bi-continental wines. Sharing the same father, but different mothers, each grew up not knowing of one another’s existence and thinking they were only children.
Robin, nine years older, was born in Los Angeles, but was raised in Monterey, California, an area filled with miles of vineyards. Andrea, though also born in Los Angeles, moved at the age of seven to New Zealand with her mom. Andréa was introduced to the wine industry through grape-growing, working with her uncle in Spring Creek, Marlborough, New Zealand. Thanks to their father’s final wish, to find and connect his two daughters, the sisters would come together for the first time when Andréa was 16 and Robin was 25.
After meeting in 1999, what started as a curiosity for wine, became a true passion as the sisters began a wine import business, importing unique New Zealand wines into the US market. This venture launched their first production, eco.love Wines, a sustainable wine company from New Zealand. This achievement established them as the first African American sisters to found and own a wine company. The sisters next partnered with Diageo Chateau & Estate Wines to create Truvée Wines, a line of finely balanced wines that express the distinct individuality of California’s central coast.
Today, the sisters have worked to bring wine lovers the best of both worlds with their third collection, The McBride Sisters Collection.
I had the pleasure of meeting Robin and Andrea and trying a number of their wines. I enjoyed their Sparkling Brut Rose from New Zealand. A classic blend of Pinot Noir and Chardonnay. It’s pink and bubbly, dry and fun.
One wine we drank with food, but that could be easily appreciated on its own, is their 2015 Red Blend Central Coast from California. A blend of Merlot, Zinfandel, Malbec and Petite Sirah. Dark fruits blend with subtle notes of earth and smoke. This wine has enough backbone and structure to enjoy on its own, but is elegant enough to pair seamlessly with nearly all of the eclectic food we were enjoying. Red wines can be tough to pair with salads, seafood and avocado toast.
The wine I was most impressed with was their 2016 Chardonnay from the Central Coast of California. I’m tough to please with Chardonnays and this one blew me away. I don’t want to taste wood, or butter, or nuts. But, I also don’t want the aggressive acidity that often accompanies unoaked, or stainless steel fermented Chardonnays, especially on the finish. This wine was simply delightful. Fruity with notes of peach and melon and citrus. It’s dry, and balanced with a clean soft finish. You can drink this wine all day long. When I first drank this wine at lunch I knew it was something special. I enjoyed it again at a concert on a beach. The music was only ok. The wine made the night perfect. It’s fermented 50% in oak and 50% in stainless steel. The best of both worlds. Noticing a theme here?