According to the monks of Scourmont (Chimay) it is to do with the larger volume of beer going through secondary fermentation in the bottle which they say gives a softer fuller character. I would also think that the slight porosity of the cork is a contributor though, just like when aging a good bordeaux red wine or the like.
They do definitely taste better though , particularly if you can keep your hands off them for a few years <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: -->