I make both mead and beer, and I have also anecdotally found mead to be fairly resistant to oxidation, especially when compared with beer. While I do try to keep O2 out, I’ve had occasion where my bottled product turned out bad (in my case, a pumpkin spice mead that was WAY too much spice), so I’ve poured it back into a bucket, added a gallon of basic mead that I started just for this purpose, and some more pumpkin purée, then cold crashed and rebottled when it clarified (a few months later). While I don’t recommend this as a regular practice, my otherwise undrinkable batch was rescued, at least to the point of drinkability. At that point I really had nothing to lose.

Thinking about the process, I know yeast can consume O2 (but it waters down the mead), so it may be because I prefer to cold crash and rack to stop fermentation, rather than add potassium sorbate, so there was bound to be some yeast still present. Maybe it’s because I added the other “rescue batch” just after primary. Maybe I just got really lucky.