well theres a couple reasons why its not going to have that long of a shelf life, and everything has a shelf life, liquor included
quality of ingredients, equipment needed (expensive part), proper storage temp/conditions, proper quality control
you would need proper filtration, anti-oxidation, perfect bottle purge for each one with argon gas, the highest quality corks you can buy, perfect cellaring temps, and the know-how to make an extremely superior product that only comes with experience and proper schooling, neither of which I am at the level at to provide you with EXACT ways of doing so
from my experience, i dont see wine being drank, even on the most expensive of levels, past like 50 years, and even then, thats super f**king rare
if you want something with a shelf life of 100 or so years, distill
the pH + the ABV acts as natural preservatives, and if you wanna go hardcore, distill something from a completed beer mash, boiled, fermented, all of that