Age, is only to a certain degree responsible for price. When we pay for age we are 1. Paying for the rarity of the tea and 2. The time investment by the vendor. However, you also have to take into consideration that just because it is old does not mean that it is a good tea. What you are trying to do is make a mistake that many novices to pu-erh make that age = good. To the contrary for the reason explained below.
Price really has nothing to do with the ability of being able to drink a sheng "now". In fact many great teas such as those from the Lao Banzhang area are too powerful in terms of bitterness to drink when they are young. However, you will certainly pay more for a pure 2008 gu shu (old tree) example of LB than lets say a 5 year old MengHai 7542. Why, it is all about chaqi, aging capability and availability of of Mao cha "processed leaves". *note* they must be at the right level, the right kind with the right flavors to be considered good.
It is a very complicated topic but here are a few pointers.
If you can drink a shengpu "raw" like a green tea, while young without letting the bitterness and acidity get to you after a few infusions, their is a good likelihood it will not age. Good Shengpu needs durability for the aging process to occur. If it is light, airy, taste like a good oolong or green tea and not pu-erh, you can bet it will definitely become lighter, airy as it ages.
As for Wild, semi wild, plantation well this academic discussion that will certainly take more than a post to explain. However, wild semi wilds have more cha yun or "mouth sensations" are more active and more chaqi when compared to plantation stuff. In this regard, wild leaves are worth the price.