I won't claim to be a master by any means, but I make all the cider that I make with cheap apple juice and I am fine with it. It depends on what you haven't been thrilled with. Is it just the taste difference that cider as opposed to juice lends? It is the time it takes to let it cool down the hot flavors? Sometimes, some yeast nutrient will help things not taste so boozy, sometimes a change of yeast rather than montrachet is good as well.
As with beer, time cures a lot of problems. I leave the apfelwein in the carboy for 6 months minimum. By that point, it is good and dry and not as boozy as it was by the end of the first month.