With that honey level (~2.6 lbs/gal) you have a mead that didn't start too high (I tend to average at least 3 lbs/gal and have an average OG in the 1.1teens). I know that yeast strain pretty well, I'm sure you finished bone dry (FG less than 1.004). If you're getting a tiny amount of petulant carbonation, it may just be dissolved CO2 from the original fermentation coming out of solution. I've encountered similar phenomenon with some of my meads (and I've never intentionally bottle conditioned a mead).
If you want to reproduce results, follow your same procedures, and see how it goes! (Report back upon completion........)
Packaged: Pearl Amarillo SMaSH, A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Graff, Simple Cyser, Basic Spiced Cider
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Heady Topper Clone! Wild Cider?, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej