Matthew,
Freezing won't kill the mold, but it will halt its growth.
Not to worry, though; a dose of sulfite when you thaw them out will stun the wild stuff and allow your wine yeast to gain a head start. A quick strong fermentation won't allow much chance of spoilage. Any off note that might develop can be ascribed to "complexity", ....yeah... complexity. ;)
I'd proceed as usual after thawing.
HTH
Mike MTM, Cokesbury, New Jersey, USA
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