Not a huge encyclopedia of wine here but I thoroughly enjoy desert wines.
Not a big fan of dry stuff, would rather go with a nice dark beer over that.
I only tend to drink red wine when I'm enjoying an expensive fillet at a restaurant or something.
I would be hesitant to let anything age over a couple of years in fear of ruining it.
I don't know what kind of wine that Israeli Merlot is, but I remember a 10 year old bottle of very expensive German wine turning into fresh smelling urine and chunks of fermented crap.
Alot of the additional aging and fermentation needs to happen in a temperature zone for all of the terpens and eveything that builds the flavor to be at the right thermodynamic level.
I think the real question is??
Do you have any reason to open a 16 year old bottle you were saving ??