When we opened a couple of our recently-bottled bottles, bubbles appeared in the neck. I also notice a few bubbles in one of the bottles lying down. It tasted fine, but perhaps the following is the problem. Maybe as a result of the wine getting too much disturbance and oxidisation during the bottling.
Refermented
Fine wine is a living thing, the product of controlled fermentation. Occasionally, some residual, dormant yeasts will wake up, and a wine will undergo a second fermentation after it has been released and shipped. This manifests itself as effervescence, or fizziness, on the tongue. Of course, this is desirable in champagne (which is purposely refermented in the bottle in order to create the bubbles), but never in fine still wine.
http://nymag.com/restaurants/articles/wine/essentials/badwine.htm
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