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.
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."