I like my wines dry, so backsweetening is heresy to me. YMMV, but I propose an alternative: time.
I just last week opened a red raspberry I made last summer. I loved it, but there's room for improvement. My wife? Not so much. Mine sounds very similar to yours -- awesome color, clarity, strong raspberry aroma. My wife's beef with it was that it had a rough "bramble" flavor to it, by her description. I tasted the fruit...the raspberry-ness of the wine, as it were.
I've had rough edges around wine, but age has helped it. I only opened my raspberry bottle since it was my first batch of it and since someone else opened a bottle of the same batch and called me to give positive reviews. I was curious and snowbound, besides. I think some additional time would really help mine smooth the rough edges -- I am pretty opposed to opening anything on the short side of nine months and I prefer waiting at least a year.
I have made some cyser that was rough early on, but which aged really well. I chalked it up to the honey, but my general experience has been that time makes a big difference with everything I've made. This batch of the raspberry reminded me a bit of the cyser, as well as a blackberry I made last year. Rough edges, but with lots promise early on. Much, much better later.
Set aside a bottle for another 6 months/year and drink some without sweetening. I'd be interested in hearing back on how it turns out.