I’m watching your class while bottling my homemade wine. While the Cabernet Franc has a full body and bold aromas, my homegrown grape, pear, peach, plum may qualify as you put it as “alcoholic  fruit juice” It’s not as acidic as last years so it’s improving.

I’m still trying to get the balances right, I mainly try to keep the wine as pure as possible and only add potassium metabisulfate as a preservative. 
The flavor definitely changes as it ages. A few months can make a difference.