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| Established in 1991 with own vineyard plantings in 1996, Frogmore Creek Vineyard was founded on the principle of striving for excellence: in farming methods, wine production and service. Frogmore Creek was Tasmania’s first certified organic vineyard. Co-owner, Tony Scherer, has been an expert in organic farming for more than 20 years and emphasizes that the key to the success of Frogmore Creek is healthy plants. He also says, “I want very much to be part of Tasmania’s clean and green future and to make great wine. Not simply any wine, but great wine.”
The vineyard is located at Penna - 30 minutes drive from the city of Hobart in southern Tasmania (Australia). Its climatic profile is most similar to northern French regions of Burgundy and Champagne. Critical climate indicators such as rainfall, temperature, sunshine hours, number of rain days and humidity combine at Frogmore Creek, making it a premium quality wine area.
The property is 430 hectares, or 1077 acres, with 180 hectares, or 445 acres, suitable for vines. Current varietals include Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The first crush was bottled in 2002.
The region is an award winning wine producing area with a similar latitude to the famous wine regions of France and Germany. A short scenic drive from Hobart city and you are amongst the largest concentration of privately owned vineyards in Tasmania. Tasmanian grape growers have used the cleanest air in the world, the purest mountain water and the four distinct seasons of the mid-southern latitudes to produce premium quality wines for a world market.
Frogmore Creek aims to create a biologically diverse environment for the vines and nature’s creatures. By utilizing safe farming methods the waterways will be a safe place for frogs, fish and birds. Since the first vines were planted and the dams established, three species of frogs have made the vineyard their home. The vineyard is also home to a number of native hens. |
| Frogmore Creek Website |
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| 42° South Pinot Noir |
| 42 Degrees South is the central latitude of Tasmania. The island state of Tasmania hosts several unique viticultural sub-regions, each area performing differently to climatic variations over the vintages. The vineyards used for these wines are under contract and overseen by Frogmore Creek. The wide-ranging scope in grape supply allows Frogmore to maintain consistent quality through vintage changes.
Fresh red cherries and strawberries both on the nose and palate. Flavours of juicy plums and mixed spices carry with velvet tannins and well balanced acid.
Variety: 100% handpicked Pinot noir. Region: 65% Campania, Coal Valley, Southern Tasmania (42˚39’S, 147˚28’E), 35% Relbia, Northern Tasmania (41˚30’S, 147˚11’E). Yield: 6 - 8 tonnes per hectare (2.4 – 3.2 tonnes per acre). Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood. Winemaking: 48-hour pre-ferment soak. Inoculated ferment in 1/2 and 1 tonne open fermenters, hand plunged 3-times daily. Pressed off skins into stainless steel tanks at 2-3 ˚Bé for completion of primary fermentation. Transfer into oak for inoculated MLF before racking off lees and further barrel maturation. Oak: 10 months in 30% new and 70% seasoned French oak barriques. Filtration: Cross-flow filtered to preserve fruit freshness. Alcohol: 13.8 % pH: 3.50 Total Acidity: 6.5 g/L Residual sugar: 0.34 g/L |
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| Dry Riesling |
| The Frogmore Creek wines come from all estate vineyards planted on own-rootstocks. The vineyards are brown cracking clay over a calcium-rich sub-layer. This sub-layer provides a great mineral-acid structure, particularly in Riesling.
Fragrant lime and lemon blossom continue to fresh citrus flavours. Zippy mineral cool-climate acid enhances the length and aging potential.
Variety: 100% handpicked Riesling. Region: 100% Relbia, Northern Tasmania (41˚30’S, 147˚11’E). Yield: 8 - 10 tonnes per hectare (2.4 – 4.0 tonnes per acre). Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood. Winemaking: Crushed and de-juiced with only slight pressure, prior to cold-settling overnight, racking and inoculated ferment, controlled at 16˚C. Post-ferment racking from lees prior to stabilising, filtering and bottling. Filtration: Cross-flow filtered to preserve fruit freshness. Alcohol: 11.5 % pH: 3.02 Total Acidity: 10.5 g/L Residual sugar: 2.40 g/L |
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