Tasmania, an island south of mainland Australia has similar marine climate conditions to France, Germany, and Poland and is said to be suited for producing superior wine. The long autumn allows for the grapes to mature thoroughly until harvest and the ideal climate enhances the quality. Tasmania has in recent years been recognized as one of the great wine producing regions of the world.

Tasmania’s soil drains very well and is rich in minerals and calcium carbonate. This Calcareous soil with very little toxic pests or viruses affecting the grapes make Tasmania a wine making paradise. Tasmania continues on maintaining a clean and green environment for premium wine making and has not been affected by the Phylloxera, a microscopic insect that feeds on roots of grape vines. Due to these conditions, very old grape vines still exist today, and Tasmania continues to grow outstanding quality wines.

Frogmore Creek’s winemaking approach has been to "let the fruit do the talking". They are fruit-driven with only enough additional intervention, oak particularly, to provide subtle complexity and enhancement to the basic fruit flavours. Generally, malolactic fermentation is not promoted in the white wines, which means that the fruit flavours are prominent and acidity remains relatively high. Both these factors mean that the wines are clean, fresh and tight in structure. The wines go very well with food and age elegantly over a long period. Reds are made with conventional hand plunging in small batches or pumping over in larger quantities. Pressings are important to final wine structure and are always included. Similarly to the whites, reds are fruit driven with French oak treatment intended to be just sufficient to provide balance and complexity.