I just made a ale aged on oak chips in secondary, but I had heard so much about how easy it was to have the oak dominate the beer that I erred on the side of caution and only left it on for a week. It probably could have held up to longer without trouble.
It would seem like if you bottle-oaked, there would be certain time periods where it would be more drinkable than others. For example, right after the first 2-3 weeks when it is freshly carbonated, it might be ok. Past that, the oak would probably take over. Then, after extended (several months to a year or more) aging, the oak would mellow out again and it would be more drinkable.
Mind you, this is purely speculation...I have no personal experiments to back that up.