A degree of oxidation is necessary to bring life to the wine. I know we are all taught that oxidation is bad but that is in reference to excessive oxidation. oxidation takes place through the wine making process, even when bottled, However the type of oxidation is different in the two aging processes. therefor in order to get the most from any wine they should experience both bulk and bottle aging. Those who have never seriously bulk aged wine can not know the effects, but those who follow strict regimens of aging can tell first swallow.
For your own satisfaction try this experiment place wine in a bottle with a cork, place the same wine in a bottle with an oxygen barrier cap, set in the cellar for a year, then sample both. you will see the difference in character of the same wine with and without proper oxidation.