Stir the frozen raspberries, water and half the sugar in a saucepan over medium heat for 1 minute or until sugar dissolves. Transfer to a food processor. Process until a puree forms. Strain through a fine sieve back into the saucepan. Cook over medium heat, stirring, for 2 minutes or until warm, but not hot.
Meanwhile, place 6 gelatine leaves in a bowl of cold water (see notes). Set aside for 5 minutes to soak. Squeeze out excess water. Add to the raspberry mixture. Stir until gelatine dissolves. Pour into a 1.4L glass loaf pan. Cover with plastic wrap. Place in the fridge overnight to set.
Stir the wine and remaining sugar in a saucepan over medium heat for 3 minutes or until the sugar dissolves.
Place the remaining gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze out excess water. Add to the wine mixture. Stir until gelatine dissolves. Set aside, stirring occasionally, for 30 minutes to cool.
Gently pour the wine mixture over the back of a spoon over the raspberry jelly. Cover with plastic wrap and set aside for 6 hours or overnight to set. Turn the jelly out onto a platter. Top with fresh raspberries.
