Frogmore Creek was established in 1998 in Tasmania's Coal River Valley and today farms around 85 hectares near Cambridge, south-east of Hobart. The cool, dry valley, sheltered and slow to ripen, suits aromatic white varieties, and the riesling for this wine was grown on the estate's sustainably managed sites. The long, cool 2024 season allowed the fruit to hang and build concentrated flavour and firm natural acidity before picking. For the Iced style the grapes are chilled and pressed while frozen, so that water is left behind as ice and only the most concentrated juice runs free — a technique suited to the valley's pure, high-acid fruit.

This is a cryo-extraction dessert wine: the grapes are frozen and pressed while solid, concentrating natural sugars, acid and flavour in the juice that separates from the ice. Cool, slow fermentation in stainless steel preserves purity and the floral, honeysuckle aromatics, before it is stopped to retain a high level of natural residual sugar balanced by the valley's bright acidity. Aromas of raw honey and lily of the valley lead to a palate of green pear, lychee and fresh lime. The wine is bottled in 375ml format as a sweet, lower-alcohol style.