Was thinking the same thing. If anything these wines are much better in their first few years than when they are inevitably deeply shut-down another ten years later. I drink very few 1st growths but had a '96 Margaux recently… while good for sure, it felt like it wouldn’t “be ready” for a further two decades. Either it was stored at 45 degrees for 30 years by the previous owner, or 1st growths really do have this kind of aging curve.