Kit wise, you could try one of the RJS Cru International red kits that comes with dried grape skins, to see if that gets you closer to what you're expecting, and if so, stick with those or move up to the En Primeur or Eclipse kits with skins.
Or as a cheaper experiment, get a Grand Cru or Vintner's Reserve kit and add some zante currants (raisins from black corinth grapes, available at some grocery stores), dried elderberries (available from Amazon & other places), and/or even some tart cherries for primary fermentation. I've been adding 3/4 cup zante currants and 1/2 cup dried elderberries to most of my reds that don't already come with skins, and while it's taking them longer to reach the point of being drinkable, I'm pretty satisfied with the body and aroma that those additions provide.
So don't be afraid to experiment a bit. I've also tried adding a 49 oz. can of Vintner's Harvest plum puree to a Vieux Chateau du Roi kit, and it appears to be headed in a good direction as well. And I recently started a WE Selection California Cabernet kit to which I added a pound of aronia berries from the backyard (this is the first year I've had any to harvest), and I think they're going to give that cab a body and earthiness that's going to be really good.