What temp to ferment red wine at?

My first time making wine, I'm using a recipe I found online for Welch's grape juice wine. I'm using Pasteur red yeast. I have my primary fermenter half-submerged in a cooler (since its 95 F here), and a thermometer, but I'm not sure what the ideal temp to ferment at is.

The fact sheet for Pasteur red said it can ferment anywhere from 62-86 F, but I figure I should aim for something more specific than that.

Thanks!

go for 70F. if you get warm, you'll develop esters and phenols. In some wines this may be appropriate, in others it'll stick out like a sore thumb.