The sulfur never did totally leave this beer. By the time it had diminished significantly in the bottle all of the other flavors you are looking for in a wit had also minimized.
I talked to wyeast and they told me that this is common, but more typically with yeast that is not fresh. I did not document the date on the yeast pack but I doubt it was older than a month. I enquired if there was a yeast that could be used in a wit with less sulfur production and they told me to use 3463 forbidden fruit.
So in summation, next time i am going to leave the beer at room temp for 48 hours or more post fermentation (14 days), I will probably use 3463, draw a sample prior to bottling, if it smells let it sit longer at room temp and swirl it. I would advise against bottling a beer that smells of sulfur.