Some Young Punks believe that awesome wine is a powerful aid to creativity. The truth is that the wines so far have almost made themselves. The best fruit always does. But even the best fruit won't jump into a crusher by itself, so Punks help out a little in that respect. This beautiful tradeoff leaves plenty of time to talk and drink and then talk some more. And when it's time, they'll bottle it. Presto. Oh Sqiuddy, you've got just gorgeous legs, are they truly all yours? She's all cherries and cedarwood, raspberries and wild game, rhubarb and forest floor, cherry stones and kirsch. Squeeze me.

Conceptually, an adaptation of the pulp novel Sin on Wheels, realized through an equitable coupling of Cabernet Sauvignon and Shiraz. Fruit is harvested off fully mature vines, crushed into fermenters and treated to maceration for the optimal extraction of colour and tannins. A course of vinification on skins and pressing into a selection of new and seasoned French oak barriques, for the completion of malolactic and term of maturation. This is Passion, a monster bigger than the three of us that leads us to soapbox, even to grandstand and sometimes pass out on the couch.

The ethos is simple, to create charismatic wines that are true to what Some Young Punks think wine is about. Inspired by images as bright and as intense as the wines, Some Young Punks draw inspiration from low brow literature of the pulp fiction era. Each wine, each vintage and each label is a moment that will never come again, a winemaker should only ever promise to be consistently good, not just consistent. Each time Punks make a wine it may be the last, if it isn't worthy of being the last then it will not wear Roller Skates or be dressed in Some Young name.

A pure Mourvedre wine from fruit grown to good McLaren Vale sites, parcels are vinified for two or three weeks on skins before being pressed to French oak barriques for malolactic ferment and fourteen months maturation. Earthy bouquets, cherries and plum, a tad spice, cinammon, pepper and sangria. A frolic of toothsome dark berries on the animated palate, strawberry and black currant, refreshed by light and exhilarating acids. A complex wine with full integration between vibrant fruit and subdued treacle oak, immediately ready to enjoy and immensely suited to good food.

Rioja Alavesa lies to the south of Basque country, not too far from the famous running of bulls at Pamplona and an easy drive from Bay of Biscay. Bodegas Solar Viejo are at the heart of Denominacio d'Origen Qualificada Rioja, very near the place where Celtic Iberians settled over three millenia ago. The area is full of history and folklore, gastronomy and good wine. The team at Bodegas Solar Viejo have maintained a strong relationship with local wine growers for generations, reserving the pick of crop for Crianza Temparanillo.

A compliation of the most outstanding parcels Wrattonbully Merlot, sourced off the best blocks established by the Smith and Hooper families, trained from the ground up to be exceptional sites, whence careful management yields a superior harvest of Merlot. The Smith & Hooper philosophy demands the terroir be allowed to speak for itself and it does. The auspicious climes provide ideal ripening conditions, while rich Terra rossa soils over limestone forces the vines to struggle for survival, ultimately producing a wine of intensity and finesse.

The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. An attractive wine upon release and destined to develop complexity, just perfect alongside crispy skinned pork belly. In sticky sauce of course.

Wrattonbully is blessed by some of the most desirable winegrowing terrains in Australia. Smith & Hooper are sourced entirely from two Wrattonbully estate vineyards, adjacent properties which have long been owned and operated by the Smith and Hooper families. These are premium red wines from exceptional sites where the philosophy is to let the terroir speak for itself, and it does. The elements of soil and climate are so exceptional, that they elevate the noble cepage of Merlot with Cabernet Sauvignon into a profound wine of distinction and finesse.

Watershed Awakening claims distinguished accolades with every release, vintage 2010 chalked up seven national trophies and multi international wine show awards. Ken Helm AM is a direct descendant of Rhine Valley vignerons and arguably understands Riesling better than anyone else in Australia, his Canberra Rieslings are national flagships. Central Otago's Grasshopper Rock achieved international acclaim after receiving an outstanding classification from Wine Advocate. Slightly label stained at a wholesale price, for discerning wine enthusiasts with an eye out for value.

Certainly we recline around the boardroom but we don't skimp and we no slouch. Best we bring along a bundle of our best. Conspicuous achievers Ashton Hills and Trentham Reserve, the highly enduring Bailey 1920s Block, the covert and concealed Farr Rising Saignee, the cognoscente class Rymill Cabernet and Tapanappa Tiers. Zoom your boardroom brethren and draw a date for a grand opening of our cellar master's finest. A long, languid and lucrative lunch is assured.

Confined to a precious precinct of Yarra Valley, is a belt of superb red earth renowned for producing wines of exceptional quality. Sir Paz produce award winning red on red wines, crafted from red grapes planted to Terra rossa soil. Formerly a chestnut tree grove, the elevated site is perfectly suited to vines, as the grapes experience cool conditions, ripening slowly for maximum flavour development. A racy Victorian accord of Merlot and Shiraz with sophisticated oak handling, a wine of style and character, worthy of a place in any cellar.

Shiraz was Shingleback's first choice, the inaugural vintage of 1998 was released to highly encouraging critical acclaim. Shingleback can now lay claim to a succession of superlative vintages which have collected an industry wishlist of coveted trophies and gold. Generously flavoured, intense with complexity, enhanced by an extravagant oak treatment, vinified from the finest Shiraz grown to the Davey Family Vineyard, home of the 2006 Jimmy Watson. Crafted from vine to bottle without excessive manipulation, gently handled right through to extended ageing.

Gold Mundus Vini International Wine Awards + the 2006 Jimmy Watson Winner. A spectacular red wine fashioned from a small batch of superlative Cabernet berries with intense fruit flavours, out of an outstanding McLaren Vale vintage. Brothers Kym and John Davey planted their family vineyard in the Willunga Basin, on land acquired by their grandfather in 1959. Within a small niche, the soil, climate and vines combine to create something special - the fruit that is ultimately hand-crafted to become D Block Reserve Cabernet Sauvignon.

Shingleback know about Cabernet Sauvignon, having claimed a Jimmy Watson Trophy in 2006. Winemaker John Davey selects the best blocks of vine, then picks them right at the precise moment that both sugars and flavour are mature. With the right fruit, minimal handling is required and the character of the luscious McLaren Vale Cabernet grapes shines through. A fully aromatic, blackberried wine with rich earthy flavours, made in the ripe fruit forward style that has distinguished Shingleback as one of the McLaren Vale's finest ever Cabernet Sauvignon.

Shiraz is sourced from two estate vineyards at opposite ends of the Heathcote region, the Merindoc property in Tooborac to the south and Willoughby Bridge at Colbinabbin in the north. The vines at Merindoc are grown to gravelly, low fertility ironstone soils which infuse the wine with minerality, structure and cooler clime, slower ripened fruit character. Willoughby Bridge is planted on the precious strip of Cambrian rich red dirt, one of the oldest soil types in Australia, internationally renowned for the production of Heathcote's intensely flavoured Shiraz.

Shiraz grapes in the Adelaide Hills ripen slowly and evenly resulting in spicey, intense expressions in the fruit. Shaw + Smith is a star performer, sourced from the carefully managed warmer sub-area of Macclesfield which provides structure and richness. The cooler climes of Balhannah yield a truly exciting new wave Shiraz with loads of clean pepper, spiceyness, concentration and palate weight to match. A brilliantly structured wine with great concentration of fruit flavours, a modern Australian expression with less reliance on oak, vibrant and bright.

Pinot Noir is the most temperamental of wine grape varieties and remains the ultimate challenge for many makers. Shaw + Smith have accepted the challenge, albeit in a highly exacting, small batch way. Site selection, the right clonal mix, miniscule yields and fastidious vineyard management are essential to success. A single vineyard wine from vines planted at a density of 2780 per hectare, to a select mixture of Burgundy's highly regarded 777 clone, as well as MV6, the backbone to many of Australia's finest editions of Pinot Noir.

Shaw & Smith make nothing but the best, exemplars exhibiting the finest balance and most exquisite elegance, always offering greater palate weight, character and charm. A low yielding vineyard at Balhannah is at the heart of Shaw & Smith, yielding the most exceptional harvest, year in and year out. Inimitably Adelaide Hills, enhanced by the rich flavours and luxuriant tannins of pampered vines. An intensely currant flavoured rendition of Shiraz, supported by pliant, licorice tannins and seasoned by curls of fragrant tradewind spice.

The wines of Shadowfax have gone from strength to strength in a very short space of time, due in no small part to the remarkable quality of Werribee fruit. Grapes are all hand picked, transported to the wineworks at Werribee and carefully whole bunch pressed. Juices are filled to a selection of French oak barriques and hogsheads, inoculated by wild indigenous yeasts and fermented to dry. After a term on sedimentery lees in oak, under the expansive and cavernous Shadowfax estate cellars, barrels are racked for assemblage into the final wine.

When Dr Peter McMahon planted the first vines at Seville Estate in 1972, it marked the rebirth of Yarra Valley viticulture. Barber are the entry level to Seville's superlative range, hand crafted to classic Burgundian techniques. Four decades of the Yarra Valley's most inspiring Pinot Noir have consolidated the style and ensconced Seville as a leading marque in Yarra Valley. The aim is to create an earthy, elegant style with gamey, toasty flavours. Low cropping levels ensure the intensity of fruit flavours, maturation in French oak contributes refined complexity.

A profound construct of noble red varietals, Cabernet Sauvignon and Franc drive the palate, tempered by the forward drinking Malbec and plum juicyness of Merlot. The story dates back to a deluge upon the Sevenhill vineyards in 1974. Winemaker emeritus Brother John May was not convinced that the crop was up to standard, so he blended all the grapes together. Impresario Doug Crittenden declared that it was the closest thing to Pomerol he had ever tasted! Named for the founder of the Jesuit Order, St Ignatius remains to this day a wine of immense stature.

Sevenhill conjures up visions of Clare Valley idyll, serene pastoral vistas and ancient cellars full of patiently maturing Shiraz wines. One of our nation's great viticultural endowments, Sevenhill were the first ever cellars to be established in Valley Clare. Winemaking is still carried out under the direction of the Jesuitical Manresa Society, sacramental altar wine still accounts for a third of the estate's production. Inigo is an intense yet balanced Shiraz with the requisite character and charm to articulate the grace of vines up to 140 years of age.

The old vine D3v14 clone planted on two blocks at Sevenhill is not known for great concentration, yet Sevenhill produces Merlot wines of greater colour, palate structure and character than most. We see Merlot's finest qualities of violet perfume and silky texture coming from the uniform but not rich, clay loams of Sevenhill's vineyard. Secondly, it's all in the timing. The aim is to encourage all berries to ripen simultaneously and evenly. A fine accompaniement to osso buco or veal, Inigo makes the most of a slow cooked leg of rosemary garlic lamb.

Clare Valley Cabernet is renowned throughout the world of wine for its elegance, delicacy and finesse. Sevenhill can count on harvests from the oldest vines in Valley Clare, established by the Jesuits Society in 1851, they are still managed by a dedicated viticultural team who treat their land with a reverence worthy of the seven hills of Rome. Real clergy, crafting true wine, aged under one of the nation's most ancient cellars, Inigo is a richly coloured wine, redolent with lifted eucalypt berry perfumes, supported by pious, graceful tannins and a robe of the most reverent oak.

Clare Valley's original winery, established by the Jesuits in 1851, Sevenhill still make all their wines from fruit grown to seventy two priceless hectares of estate vineyard, the ancient wineworks are nestled amongst the vines, very near the historic St Aloysius Church. Today's approach to winemaking is all about the encouraging harvests of the most intensely flavoured fruit off an endowment of low yielding vines, followed by traditionally small batch, old world winemaking techniques to extract rich opaque flavours and a measure of fine silky tannins.

Brother John May planted a block of low yielding Shiraz vines during his stewardship of Sevenhill Cellars in the 1970s, naming his beloved parcel Ignatious, after the builder of a historic shrine which overlooks the precious patch. Grapes are crushed into an ancient five tonnes, open slate fermenter, gently plunged for up to a fortnight and basket pressed into the luxury of completely new French oak for two years maturation. Its opaque density, opulent structure and polished, seamless tannins define John May as Clare Valley's tour de force.

From the King Valley in Victoria's high country, a good deal of pruning and thinning of Syrah and Dolcetto vines, together with some hand picking and selection of fruit. Cane cutting techniques have shrivelled the berries, concentrating the sugars and bittersweet grape tannins, whilst still on the vine. A wine of explosive Dolcetto characters with flavours akin to the shed dried styles of Italy's Veneto region, De Bortoli have achieved, an exciting fresh red, fully Euro in styling with the emphasis on fruit, suppleness and food friendliness.

A totally different style, this one is made for immediate drinking, and is packed with vibrant cherry fruit. A true barbecue stopper. Excellent value and highly recommended.