In my view, “natural wine” is a marketing technique used most often (and for good business reason) by wine producers in obscure wine regions using obscure varietals. Typically, natural wine producers let bacteria and yeast like Brett run amok. This is a good thing because it results in a wild, tangy, kombucha-like flavor that is enjoyable to folks who have drunk a lot of kombucha and eaten a bunch of yogurt (the target audience for natural wines). If the wines were made in a more controlled way they would taste thin and boring due to the dubious-quality grapes. We’ve had about 10 wines at Botanica and found them all consistent with this view. But they’re tasty for the price.
But what do I know I’m a teetotaler now. 2+ weeks sober!