Not only that, but some wines just shouldn't be aged.
It's an oversimplification, but let's compare cheap wine to canned spaghetti sauce, and fine wine to homemade marinara sauce.
You open a can of Hunt's Spaghetti Sauce, and it's ok. It's not great, but you can eat it and enjoy it. When you're done, it won't get better in the fridge and there isn't any benefit to keeping it long term in the freezer.
But homemade marinara sauce is far more complex, and you have fresh garlic in it. You can put it in the fridge overnight, and it'll be even better the next day. You can freeze it for a year, and in a year it'll be really good and just the same as when you froze it.
Like any cheap wine, the Hunt's sauce doesn't have any complex flavors and it's low in tannins. It tastes ok and will work out fine for dinner.
A fine wine (homemade marinara from fresh ingredients) will have more complex flavors, more tannins, and can not only survive with some time but actually benefit as it'll smooth out and become richer. (The sauce in the fridge overnight).
In a homemade wine, good ingredients, a balance of tannin, sometimes oaking, and a richer must mean that aging will be a bonus. Making a wine without complex flavors, without tannin, and with lessor quality ingredients means that wine will not age well.
Most fruit wines are great up to about 2-3 years old. Some of my wines, like dandelion, were best at about 2 years old. Some of the more tannic grape wines are best at 3-5 years. It really depends on the wine, and the complexity of the flavor.