Wine from juice concentrate is usually light on body. You can add body and flavor by sweetening with straight juice concentrate instead of sugar. You can also change the flavor profile by using a different juice for sweetening.
Last fall I started eight different batches of wine from fresh squeezed apple cider. Some included cranberries, some raisin and banana, some used 2nd run grape skins from cab sauv, syrah, and tempranillo wines I'd made. At last racking I had some wine left from each of the batches that I combined to almost fill a 3 gal. carboy. A little wierd by itself but I topped it up with straight Old Orchard Apple-Cherry concentrate which sweetened it and added a great cherry flavor. It's going to be gooood!