Properly stored 10-15 year old wine will frequently have dulled fruit - this is what’s called the closed or dumb period. Another 5-15 years will bring the fruit back and reveal other dimensions beyond the fruit, assuming it’s ageable wine in the first place.
Properly stored 10-15 year old wine should NOT have any oxidized features and the presence of them is evidence the wine was either 1) poorly stored or 2) poorly made. You’ve listed a bunch of Barolos and this is a region where a lot of producers don’t take as much care to avoid oxidation as perhaps they should. (I am going to catch a lot of flak for that one - so be it…) But storage tends to be the more frequent culprit than winemaking.