It's such an underused yeast, in my opinion. As clean 1007, without the clarity problems. It will throw a little mild fruit if fermented warm and can drop out early if fermented too cool, but it works great with a fermentation that starts around 60-62F then ramps up to 65F in a few days.
It is one of the workhorse yeasts in my brewery. I never get any "funky" flavors from it, but it's not clear what flavors you mean. Perhaps it's just my idea of a good beer flavor. It does highlight malty flavors, so I wouldn't use it for an APA or IPA, or if you don't really like malt.
Because you have so much experience with this yeast, I'm sure you're right and I'm sure that the chances that nettles will like the yeast character are high. Keep in mind that I play with a lot of lager yeast and when I use ale yeasts, it's usually American (1056, 1272) or English (1028, 1968) and occasionally German (2565 or 1007)... all of which are relatively clean and neutral and I'm not into Belgians, hefes, Brett beers, etc. so anything that comes across that doesn't seem 'neutral' hits me the wrong way. I would have no trouble making some sort of pseudo-altbier with this vial of WLP011 that I have and try to ferment it cool (62° or so) to keep it clean. The ideal range is 65-70 and its attenuation range is 65-70% (pretty low) which suggests a low mash temp for my system. I could swear that the description for this yeast said it was from Munich but I might be thinking of Wyeast 1388 (1338?). From White Labs...
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.