Depends on the wine. Just like any of the other in vogue sorts of things like biodynamics/VDDD.
Natural wine has, naturally, more bottle variation since there’s no sulfur or other additions to keep things at bay.
If you really want to go to the edge, try to get your hands on some bottles from Frank Cornelissen. Even Rimmerman sometimes calls it “wine” (his editorial quotes). I tried one bottle that tasted like dill pickle potato chips.