Thanks for the responses. When reading some recipes from people it seemed like they raised the temp to get a more flavorful beer. I guess they did it to get the yeast to finish.
It is largely to make sure the yeast finish and clean up any off flavours, however there is still some flavour development, just compared to the early flavour development it is pretty negligible. I like to chill the wort down to about 62-64 (which I pretty much always do anyway) pitch yeast and then turn the temp control up to 72 either when I pitch or the next day. Or, if there is no room in the ferment fridge, chill over night and then put it in the spare bathroom and let it ride. Nice thing about saisons is that if you can't control your temps super well all you need to do is keep it warm.