UC Davis, once they finally got it straight, is one of the best wine science places in the world. (they initially preached that the raw material was not all that important, everything could be fixed in the chemistry room)

"As the authors point out, they cannot conclude from this study whether oxygen is or is not required for
red wine development because the trial did not include an anaerobic treatment (a zero-headspace or a
vacuumed headspace). I would add that they cannot compare the effect of closures directly, because the
headspaces in their experimental design were not the same."

"This
panel was also asked to perform descriptive analysis of the wines (at 11, 18, and 24 months post-bottling)."

looks like decent study, however, the oldest wine in this test is 2 years old!! let's wait 10 years, and see how the Bordeaux age.

i cannot recall the last time i bought a less than 2 year old wine(most clearances are on 4+yo wines). i do loose a few to bad corks and maderization, but live with it.