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I just made the apricot peach Island mist wine kit, with the flavor pack thrown in primary. Finished at 1.0035, just the slightest bit sweet. Force carbonated it in a keg. It's not amazing but it is fairly good. Reminds me of a slightly dryer Bartel and James wine cooler, which makes sense...

I'm coming at this from moreso from a beer/mead perspective (I make some higher-end kit wines, but nothing advanced, just EM/nutrient/yeast improvements), but here's a relevant study which I've read in the past about O2 permeability of various bung materials. The main takeaway was that...