Thanks for the help and suggestions. I was at the bottling stage, so I went ahead and finished bottling it while I decided what to do.
The kit is a Vintner's Reserve Burgundy Coastal Red wine. They recommended adding 1/4 tsp (1.5 grams) sodium metabisulfate at bottling time if aging more than six months, and I added about 2.3 grams (1 campden tablet per gallon) on accident.
Midwest Homebrew said the kit typically uses low levels of sodium metabisulfate compared to commercial wine and thinks the levels should be within acceptable levels. I kind of panicked because I could smell and taste the sulfur. They recommended I wait a few weeks and then try some, and said some sulfur smell / taste is normal after adding it. If it still smells or tastes like sulfur in a few weeks they recommended as you all did, putting it back in the carboy for a while or splash racking it.
I am impatient, but I will wait and let you know how it turns out in a few weeks and see how it is doing then. Fortunately I have lots if homebrew, mead and cider to occupy my taste buds until then.