Without any real knowledge my guess is the worst that can happen is you get food poisoning.
Personally, even if it had been frozen for 10 years I'd not use it for making wine.
This is the wine kit. Assume it is > 7 yrs old
You haven't started it yet? It ain't gonna get any younger. lol. I'm definitely not one of the more experienced winemakers here, but I say go for it now - nothing to lose but some time, and if nothing else, you'll gain an experience to learn something from.
I started my old Mango/Citrus kit about 11 days ago - just got it into the secondary fermenter tonight. I used new yeast, 1/2 the F-pack and a couple cups of sugar to kick the ABV up a bit, so it was bubbling well extra long. The must is a mango color, but quite murky. I've not done one of these kits before, so I don't have much to compare to, but I think it might be bit oxidized. No funky odors and it tastes fair so I'll keep at it. Depending on how well it clears up, I might allow it to age and clear quite a bit longer than normal for a Wine Expert kit. I figure at worse, I'll drink some very mediocre wine and learn something from the experience. And it might surprise me and turn out very good too. I'm willing to find out. I have a couple other batches of wine going, as well as a small batch of cranberry/blood orange mead and a crazy hippie stinging nettle, dandelion, kava beer experiment. It all keeps life interesting and fun.