Palm wine from coconut palms is traditional. It differs from European style grape wines in that at best it is 5% alcohol therefore not very stable.
There are several methods for producing Palm sugar concentrates. In general a method which uses high heat (over 160C) produces browning reactions which contribute flavor. Coconut palm sugar has contaminants as protein and mineral ie it may cloud a wine and will have some flavor. Locals find the flavor desirable. High temperature production with resulting browning will carry through into a finished wine.
You are combining palm sugar with a fruit that contributes part of the sugar. There will be some dilution factor of the palm flavor.
I do not see any reason for not trying palm sugar.
(a side note 160C ie the upper limit on operating instant rice driers, above this we produced toasted flavors)