If it is truly sulfur, it probably isn't going away. The reductive environment in the bottle tends to allow the sulfur compounds to stay.
If what you are getting are medicinal, "plasticy", Band-Aid, phenolic odors, those will probably clear with another 6 months of aging. High temp fermentations seem to develop some funky character at around 6 months, but after a little more than 1 year, it seems to improve (at least with some yeast like K1V).
Since you've already bottled it, there isn't much to do about it now except wait. I wouldn't give anything out as a present that I wasn't sure about, so I'd hang onto them and let them age. Next year they may make beautiful gifts.