It's probably fine.
But be careful opening the bottle....unless you are positive that the fermentation actually was terminated by the high alcohol content, the cork could blow,
When I've made stronger meads, I always transferred them to a secondary vessel after a month or two and left them in secondary for almost a full year (and there was certainly still some residual fermentation happening while in the secondary). I wanted to be sure ALL fermentation was finished prior to bottling, not only for saftey reasons, but also to avoid carbonation (I hate fizzy mead!!) The results though were most definitely worth the wait, and the mead turned out beautifully semi-dry but with excellent honey "character". After five years in bottle, it was phenomenal.