As an afficionado of the style and multi-time judge of the category at the first and second rounds, I strongly feel that rousing the yeast in a weizen is desirable. It can be a significant component of the flavor and if the brewer made the effort to include a yeast charge or bottle condition that beer, I feel that its appropriate to include that component in my evaluation.
If the bottle has sediment, I may try to rouse via rolling the bottle. Sometimes that is insufficient to get it into suspension. So after pouring a sample, there is usually enough headspace so that I can swirl the bottle to help suspend the yeast before getting an eruption of foam. The rest of the beer samples can be poured from that result.