When it comes to the fabric of Frogmore Creek Wines, there’s a common thread that runs through every element of the business: passion. From the winemakers to the chefs, every individual continues to pursue excellence, presenting an all-encompassing wine and dine experience.
Situated in the Coal River Valley wine region, just north of Hobart, the awardwinning winery and restaurant has been celebrating the best of the state since 2002. Originally founded as Meadowbank Estate, it was sold to current owner, Jack Kidwiler, in 2010 as Frogmore Creek Wines. Since then, the brand has grown exponentially, raising the bar in Tasmania but also focusing on the world stage.
The secret to success lies in the mentality that Jack encourages: think outside the box and look at the long-term future, while staying true to the relaxed and sophisticated nature that the brand is renowned for. In reality, this translates to an overarching theme of sustainability, seen across both the winemaking and restaurant elements of the company.
Chief Winemaker, Alain Rousseau, leads a team of experts in creating wines that not only stand the test of time, but ensure the longevity of the land from which they are produced. As custodians for future generations, he and his team aim to maintain and nurture a biologically diverse environment for the health of the vines and resident fauna of the creek that runs through the property.
Alain was well placed to oversee operations, having been surrounded by wine for most of his life. Hailing from a family of vignerons in France’s Loire Valley, he formally trained at the University of Burgundy. In 1991 he moved to Tasmania, joining the local wine industry in its infancy. He has been with Frogmore Creek since 2004, developing and refining their wine style.
His office, the Coal River Valley wine region, relies on critical climate indicators such as rainfall, temperature, hours of sunshine, number of rain days and humidity, as well as cool-climate viticulture practices to produce world-class premium wines. Frogmore Creek’s two vineyards in the valley were chosen for their suitability for growing pinot noir, riesling and chardonnay in particular, as well as cabernet, cabernet franc, gamay, gewürztraminer, pinot gris, merlot, sauvignon blanc, petit verdot, dornfelder and shiraz.
While all of Frogmore Creek’s wines are available to taste at the on-site Cellar Door, the Frogmore Creek Pinot Noir is a must-try. With rich, intense blackberry flavours and cigar box aromas, it pairs beautifully with most dishes on the restaurant’s ‘Land’ menu.
The winery’s award-winning restaurant is set in beautiful surrounds overlooking the vineyard and Coal River Valley. Head Chef, Ruben Koopman, has created a seasonal menu of international dishes that are inspired by beautiful Tasmanian produce. Ruben aims to integrate the menu with his surroundings to create an experience that engages guests and allows them to make a connection with the food, the wine and the space.
Frogmore Creek was founded on the principle of striving for excellence. With plans afoot to open a venue in Hobart, aptly named Frogmore Creek City, there’s no excuse not to experience it first-hand.