I have read in a few places that fermenting at lower temperatures (65-70F) makes a fruitier wine. I generally start the RJ Spagnol kits at 70-75 to get the yeast going, then let things drift down to 65-70F (here in New England, that isn't hard to do during all but a few months of the summer). I don't know if this produces "better" wines, but the yeast has never gotten stuck - I always end up with SG < 1.000, usually in 2-3 weeks from start (I currently have a Red Meritage, Rosso Grande and Malbec at about 65-68F in their second week). Then clear, and set down in the cellar at 55-65F for a month, rack and then store at same temperature for 1-2 years before bottling.