Sulfer smell from bottled sour

I bottled a blended sour a few weeks ago and I popped one tonight to check out the carbonation. I blended my batch and added Red Star Champagne yeast. It carbed nicely but the sulphur smell the Champagne yeast is throwing completely muddles the complexity. I've used this yeast to make Apfelwein and Meads and it has thrown these same smells out of the airlock. Luckily in those beers the smell dissipated before bottling. Unfortunately this sour is now bottled and those smells are trapped. Does this sulphur smell age out?

Could it be from something else? There was absolutely no sign of this at blending/bottling.