I don't know. Never tried to bottle condition after leaving a brew in the secondary for that long.
Maybe you could to a test.
Prime a bottle or two with a teaspoon of sugar, cap them, and set them aside in a warm place for a week. Then open one. If it pops, then you know the yeast is still active. If not, wait another week and repeat.
If neither pop, then you'll probably have to add yeast at bottling time. No need to worry about the details yet, because I doubt you will have to. I think it will work, but like I said I've never done it so I don't know for sure.
Maybe someone who has stored ales for that long in secondary before bottling will weigh in on this.
