Also, I'd personally keep it in secondary for longer...but that's just me (some of my barleywines/Burton ales have stayed in secondary for a year). I just find that it results in (to me) a better brew and lessens the likelihood of foamouts or bottle bombs for those bottles that make it to the two year mark (or longer)...and it's those bottles that will be the best tasting, hands down. You will wish you had made more or, at the very least, you'll wish that you had saved more. Trust me on this.
So there's a difference between bulk ageing and bottle ageing? Say you made two batches of barleywine and bottled one after one month and bottled the other after 10 months, then tasted both after one year total conditioning time (carboy+bottle), do you think there would be a big difference?
My understanding is that it is more about consistency (and in this case left over sugars). If you bottle a barleywine after 1 month, and then age for a year, the yeast all change the beer in slightly different ways. If you bulk age, all of the beer ages the same way.