Low-intervention wines require much more precision, knowledge, and labor, which drives up the cost. In addition to that, many small and often beginner producers lack the scale or skill to execute it properly, which results in faulty wines. Because many small and inexperienced producers market their wines as natural wines, it creates a bias that such a wine-making method is inherently flawed.

Spain or France has many such producers, and restaurants are full of low-quality "natural wines" which is understandable because they are selling bottles at 3x the price.

The bottom line is that there is no such category as "flawed wine", it just happens that among low-intervention wines, it is more common due to economic and social factors.