Origin: Washington, DC, USA
Label Description: “Apples: Goldrush and Red-fleshed. Sourcing: Virginia and Washington. Yeast: Wine. Vessel: Stainless. Residual Sugar: <1%.”
Color: Red-purple, cloudy
Aroma: Blueberry and raspberry are primary; floral notes are secondary.
Body: Between light and medium, leaning toward medium
Tannin: Between low and medium
Julia: There is a sharpness from the acidity upfront, as well as some slight tingling on the tongue from carbonation. Notes of tart lemon accompanied by secondary notes of blueberry come through shortly thereafter. The blueberry briefly overtakes the lemon to become the dominant flavor before itself being overtaken by a hibiscus flavor in the latter half of the sip. As the sip draws to a close, some bitterness becomes perceptible, as does a slight drying of the mouth sensation. The acidity, which is present and fairly high throughout the entire sip, becomes strongest at the end of the sip, causing the cider to go from tart to almost sour. The acidity continues into the aftertaste, along with notes of lemon and blueberry.
Ramsay: Anxo’s Rosé has a lot of things to unpack when you take a sip. The first thing that I taste is a tart blueberry-raspberry flavor. That sets the tone for the remainder of the sip, which is very tart due to high levels of acidity. As the sip goes on, that tart flavor almost turns into a sour flavor. The sip finishes quite dry, with tartness and a touch of bitterness lasting for a while into the aftertaste.
Overall Thoughts and Rating
When one thinks of a rosé, one typically imagines a fairly sweet pink wine or cider. Apart from its rosy color, Anxo’s Rosé shares no characteristics with the stereotypical rosé. It is dry, tart, tannic, and at times almost sour tasting. It, however, is because of these startling differences from commercial rosés that I like Anxo’s Rosé so much. I might not drink two glasses of it back to back due to its high acidity, but I would certainly drink it again (and perhaps pair it with some cheese).
Overall, I liked Rosé. The experience from the first sip is something else, since most rosé ciders tend to be lighter bodied and on the sweeter side. Anxo’s Rosé is a rosé that you have to enjoy more slowly than its mass-produced counterparts, as its tartness and dryness are comparably high. That said, its flavor is very interesting, as it is made from Goldrush and Red-fleshed apples, not a combination of apples and berries like other rosé ciders. It is at times almost too tart for me, but I wouldn’t mind having more of it in the future.