Well yes and no. A wine produced to be oxidized before bottling will change far less over time after opening. So absolute control of the changes caused by the interaction of components in the wine with components of the environment no, but a very controlled change at a defined pace to quite reasonably expected new state yes.
I have no expertise at all in what I'm saying, and what I'm about to say could actually be blowing out a nether orifice, but don't most "wine competition" wines tend to be quite young (relatively speaking) where the tannin structure changes significantly over time once exposed to air? This effect would not affect most of your cellar
