Has this happened with all of the bottles? I have had variances in how carbed beers were from the same batch. Perhaps a few bottles have more dextrose than others? When I bottle anything I number the bottles so I know if its the start or finish of the bottling process.
I have had a few bottles kind of do what your beer is doing but I think it is more related to the handling of the bottle prior to opening - like if I accidently bump it, or set it down hard (its like knocking your bottle with the handle of a screwdriver if you were bottling off of a keg). I have been on more of a carbonation drop trend lately so I know my sugar is the same in every bottle, and I think I do a through job cleaning, so maybe it is the nucleation sights. I could see this being my issue, and the beer never tasted infected or anything but also, maybe, those nucleation sights occur from the bottle conditioning process itself.
Or maybe its a temperature thing? That would be my last guess and I don't think its likely.