Maybe. If you pitched enough viable yeast and the sorbate was not a whole lot, you might have it start. If you have another package of wine or cider yeast, you could try making a starter for it. I've been able to (once!) get a ferment going on a previously sorbated juice.
To make a starter, use a little yeast nutrient and some (unpreserved!) apple juice and a little water at about 85 degrees. Pitch the yeast in there, and every couple of hours add a little more apple juice. When it's going really, really well, you can add a tiny bit of your must to it. If it's still going, add a bit more. Etc. Sometimes you can overcome the sorbate that way. Sometimes not.