Will late-harvests "thicken" with age?

[wdonovan]

Apologies for omitting specifics. I was asking about the behavior of this type of wine (sauterne, BA, TBA, etc) in general. Specifically, Valckenburg Madonna, Worms am Rhein. Vintage is '95. Am I wrong in thinking that if this particular vintage actually built fullness and sweetness (from a medium body) with age, that many wines with similar sugar content and structure have the potential to do the same?