While I'm no expert I just read recently that whiskeys anyway don't age in the bottle only the barrel. And any time over about 20 years doesn't do much of anything. I do not know if this applies to wine.
Quite right, thinking about it-they use different woods and ages (usages, not age) of barrels between bourbon and whiskey, for example- and as Lornz mentioned, oxidization is the kicker there, when it comes to wine. Or anything you may want to store for some time. The flavour of the fresh oak barrel, (or chips) is what makes the difference in scotch, for example-and the color. And make no mistake, Nigella Lawson still does it for me.