With kegs becoming relatively inexpensive, I find that bulk aging in a purged keg (or simply not drinking as much anymore, so the beer sits a while longer) allows for a means of convenient cold storage with less oxidation concerns than a carboy or other vessel. If I were not kegging, I would bottle carbonate and then store the bottles cold on the small amount of yeast sediment for increased O2 scavenging, rather than any bulk aging in a carboy (even if full to the neck). Cold side O2 elimination is a preferred approach IMHO.
In recent competitions, oxidation was significant among the entries according to many judges in many categories (likely due to long lead times for submission of entries).
Of course, if you drink the beer fast enough after packaging from the primary, you might not have any worries.