The real issue with this particular recipe is the marrying of all of the hops - there are six different hop varieties in this beer, all competing for attention. You won't get the smoothness of the actual Jubelale until they've had time to sit down and get to know one another in the bottle/keg for a few weeks.
I know that when I had this year's Jubelale at the end of October at the Deschutes brewery, my thought at the time was, "Wow, this is going to be really good in December!" - Which, frankly, is when a Winter Warmer should be consumed!
That is what I was thinking. I think I will be schedule to brew this in August/September next year.
As for your aging question for Pales, most beers are different and require different schedules after fermentation. A typical pale ale should be consumed fairly young, say 6 weeks from brewday because you want those hops fresh but something like this is a lot more complex and as khiddy says, they need to have a meeting of the minds