Here is a recipe from one of my books. No guarantees. I have never made this.
For each gallon of finished wine:
Dates: 2.25 lbs
Sugar: 1.5 lbs
Citric acid: 2 T
Grape tannin: 1 t
Water: 1 gallon
Yeast and yeast nutrient
Pectic enzyme
Chop or mince dates and pour boiling water, in which the sugar has been dissolved, over them. Cover the bucket with a heavy cloth and add the other ingredients when the mixture is cool. Ferment on the pulp for a week and then strain into a fermenting jar (Carboy) and fit with an airlock. Top the wine with water if necessary. Ferment to dry, rack and clear and bottle.
I suppose you could back sweeten if you choose to after adding K-meta and K-sorbate, but this is not part of the recipe. This recipe is from First Steps in Winemaking by C. J. J. Berry.