"Pét-nat has a reputation for being unpredictable and at times a little funky but ... it’s part of what makes them exciting...You can, and absolutely should, check out Anderson’s fizzy selection in Seattle at Foundry’s Pioneer Square tasting room."

"Aromas of zesty lemon, honeysuckle, & dried apricot invite sippers to dive in nose first to the soft bubbles, mild acid, and kumquat-meets-limestone flavors."

"This is a rare-for-the-state organic sparkling wine of an increasingly seldom seen variety. It was fermented with native yeast, and the aromas bring plenty of appeal, with notes of lemon, cut apple, apple skin and brioche. Bone-dry, quite austere citrus flavors follow. Acidity hounds, this one is for you. "

"field blends come from grapes picked in the same place, at the same time, and fermented together—a rarity in Washington. This field blend has pear and strawberry on the Nose and apple flavors with mouthwatering tartness on the palate."

"90 points- This is a blend of Pinot Noir and Chardonnay. Pear and strawberry aromas lead to a palate full of apple flavors and crisp acidity that ups the interest."

" It requires a bit of witchcraft to dial in sparkling wine using the ancestral method. Jay Anderson does it in Walla Walla with a sense of tropicality and without leaving a mess. Enjoy with popcorn topped by a dash or two of truffle salt."