That's true. I was thinking that the OP's question related more to whether cider will bottle condition after it's been pasteurized, but they used the term "age".
In the other thread that Ulysses mentioned, where Pappers was discussing cider pasteurization, he's basically doing session ciders, with relatively low OG (1.05 or so I think) and I think he mentions that he drinks them quickly enough that they don't have a chance to sit around long. (See esp. posts 24 & 25) I don't know if others have had issues with the stability of pasteurized cider, but in my experience it's been no problem whatsoever.
The cider I make is, like Pappers's, relatively low ABV, not meant for long-term aging (more than a year, like what you're referring to). I just didn't want the OP to get the idea that they can't keep bottles of pasteurized cider around for several months--I've had plenty of bottles that I dusted off after a year (or more) and they tasted perfectly fine.