You know, I think I'd spice it when serving. Hot spiced wine is one of life's true pleasures. If you want to create spiced wine that's spiced in the bottle I'd add the spices in the primary fermentation. (See Disturbed Chemist's awesome Texas Twang recipe for an example). But a couple of cloves and allspice corns, a cinnamon stick, hot apple wine... Well, give me a call and I'll be more than happy to taste test for you!!! :-)
Considering: Sparkling raspberry wine, carrot wine
In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider
In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine
So far, so good.