I can't agree more with the article in The Guardian, that mass produced wine which includes nearly every bottle on the shelf in the US is as far removed from what wine supposed to be as Taco and donut from the idea of food.

Advocates of natural wine believe that nearly everything about the £130bn modern wine industry – from the way it is made, to the way critics police what counts as good or bad – is ethically, ecologically and aesthetically wrong. Their ambition is to strip away the artificial trappings that have developed in tandem with the industry’s decades-long economic boom, and let wine be wine.

Simple as that, but can't be mass produced:

Natural winemakers believe that none of this is necessary. The basics of winemaking are, in fact, almost stupefyingly simple: all it involves is crushing together some ripe grapes. When the yeasts that live on the skin of the grape come into contact with the sweet juice inside, they begin gorging themselves on the sugars, releasing bubbles of carbon dioxide into the air and secreting alcohol into the mixture. This continues either until there is no more sugar, or the yeasts make the surrounding environment so alcoholic that even they cannot live in it. At this point, strictly speaking, you have wine. In the millennia since humans first undertook this process, winemaking has become a highly technical art, but the fundamental alchemy is unchanged. Fermentation is the indivisible step. Whatever precedes it is grape juice, and whatever follows it is wine.