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Pretty much all the beaujolais nuveaus are being corked with synthetics these days. They are also very short-lived (they're the first sample of a season's harvest and are usually seen as an indicator for how good or bad a particular year is).
Most of the Australian wines that I know aren't really meant to be cellared for years, like a good Napa or French Cabernet. If I caught you drinking, for instance, a 2006 Opus right now, I'd smack you in the back of the head for wasting it. That's something that will really develop sitting in a cellar for at least a few years.
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