Under Alain's guidance, Frogmore Creek’s winemaking approach has been to "let the fruit do the talking". Our wines are fruit-driven with only enough additional intervention, oak particularly, to provide subtle complexity and enhancement to the basic fruit flavours. Generally, we do not promote malolactic fermentation in our 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. We believe that such wines go very well with food and age elegantly over a long period. Our 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, our reds are fruit driven with French oak treatment intended to be just sufficient to provide balance and complexity.






Alain Rousseau  - Chief Winemaker

Alain Rousseau hails from an old vigneron family in Vallet of the Loire Valley region of France. He was formally trained at the prestigious Dijon University of Burgundy, before returning to the Loire to work at Château du Cléray. In 1991 Alain and his wife moved to Tasmania, joining the local wine industry at its infancy. For a decade he worked with Domaine A and Moorilla Estate, gaining many accolades for his Tasmanian wines. After a four year sojourn at Sirromet winery in Southern Queensland, Alain returned to Tasmania in 2004 to work with Frogmore Creek, developing and refining our wine style.



 John Bown



John Bown  - Winemaker

With over 20 years of wine industry experience, John’s career began from an early age where he worked as a hand on a number of local vineyards. John believes starting with the grapes was invaluable to carving his path as a successful winemaker. Graduating from Charles Sturt University as a winemaker in 2010, John is now coming up to his 12th year with Frogmore Creek.


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