Realities of Wine "Aging"
from what I understand only really dry really acidic wines age well.
Drier, high tannin, bigger ABV wines will age better than most medium sweet versions and will mature nicely.
I have been tasting/drinking wine seriously for more than 35 years and have accumulated lots of experience tasting hundreds of wines at many levels of price and quality, ages between 10-75 years old, and with various cellaring histories.
Everyone has their own taste preferences, but IMHO, the absolute-hands-down-no-contest best candidate wines for long-term aging are very, very sweet, wines, like Sauternes (French), German Rieslings at the Beerenauslese/Tröckenbeerenauslese level, Hungarian Tokaj, or especially the (fortified) Vintage Ports (Portuguese).
Dry wines can conceivably last as long as 20 years, but the risk of spoilage is substantially higher. Many bottles wind up tasting lifeless and "musty," while remaining astringent. People tend to "ooh and ahh" at any opportunity to share an old bottle and mostly won't admit to their sensual disappointments in the experience out of lack of confidence in their own tasting abilities or for fear of offending their host.
No matter what the style or character of the wine, the Cellar Conditions are absolutely critical. Anything less than 55° F or more than 65° F with a diurnal swing of ± 5° F will produce unsatisfactory results (early "death"). Another factor rarely considered or attended to is that corks deteriorate and all bottles should be tasted, topped and re-corked every 10 years. (Screw caps or other, newer, even better closure devices, combined with more precise application methods of sulfur, should eventually end this problem.)
More than 95% of commercial wines will NOT benefit from more than 5 years of age and many will begin to suffer decline after 2. Although it is hard for me to imagine "kit" wine tasting pleasant past a decade, I have only had 3-4 experiences to back me up.
Cheers,
TC