Just last weekend I bottled my own batch of cherry wine, which sounds very similar to yours and is not at all weak or insipid. We like it enough that it was the third summer I made it. The amount of cherries, acid and tannin was similar to yours, plus 5.2 kg sugar and 18 litres of water, and the usual pectic, K meta, nutrient and yeast. The cherries are the sweet, dark red ones that come from the Okanagan every summer.
I decided I'd better open a bottle this evening in order to better describe it to you - purely in the interests of research of course, and also because I just went to the gym for the first time in three years. It's quite nice even after four days in the bottle, and improves a lot after six months to a year. It's dark red with a distinct cherry taste and nice aroma. Not heavy by any means, but very nice. It's dry, no backsweetening.
So there are two possibilities that come to mind - one is that our tastes in wine vary a lot, and the other is that you didn't manage to extract enough juice from the cherries. I use mesh bags, and pectic enzyme, and I leave the stones in but crush the fruit in my hands to break open each one. When I take the bag out after about five days, I squeeze the heck out of it, and from 30 lb cherries am left with about 14 lb of pulp including the stones.
