When I last toured Burgundy (2008) the house Corton at the inn that I was staying at cost EUR 6 a glass and under 20 a bottle. But that was unlabeled (cleanskin). Their labeled "reserve" Corton from the same wineyard was EUR 50 and while better it was about 10% better. US prices are $100+ for anything interesting/worth drinking (sadly).

As for oxidation being part of the wine aging process, that is a myth or misunderstanding of the science which has now been corrected. Consider all the well aged bottles of wine from shipwrecks -- under water with little exposure to oxygen. Any competent winemaker now knows what oxidation is good for (plonk). It is useful for fixing some faults in a badly made wine (or wine made with poor grapes). I try to avoid wines like that