A lot will depend on what flavors you are looking for and what temp you are keeping your beer at. If it is at room temp, 68-72 F, then 14 days may be too long. The wonderful aroma will dissipate and most of the flavor will be moved more towards the bittering side.
If you can keep you beer cooler, then 14 days will be great. At around 45-50F the hop flavor and aroma will stay around and meld together.
Otherwise, I would rack your beer into a tertiary fermenter, add a small amount of gelatin to clarify and bottle on your return.