I think it is acceptable to enjoy both. I like my California Cabs young, and French Rhone's and Bordeaux with at least a decade or so of cellaring. This depends partly on the wine and partly on the food I may be pairing it with. One bottle per year until it's perfect is the best thing to do. A wine that can stand up to, and benefit from, laying down is typically a superior product.
Aged wine is just superior to young wine.
All good wines come to those who wait - patience is a rewarding virtue when aging wine. There is nothing better than a tamed brawny beauty. By definition, if a wine is cellar-worthy, its a damn good wine. This holds true at all stages of its development. Cellaring allows natural development of a wines character.