FWIW all of my white fruit wines have been pretty lousy apart from 3.
A canned pear wine I made that was very passable after 2 years, canned
strawberry and canned raspberry wine which are delicious. The
flavours have either been slightly off, or just not nice
particularly. In contrast, I haven't made a bad dark fruit wine yet
(apart from prune and a coffee mead which doesn't count!

All of the below aged 2 years before I drank much of them - although
the grape wine was amazingly good after 3 weeks fermentation and a
weeks fining...

The grape wine from my father in laws vine (14 years old in the
Midlands, UK) Now makes 3 gallons of staggeringly good rich and well
bodied wine. Oaked it is as good as anything I have ever drunk.

Blueberry wine can be insanely good too, as it blackcurrant wine.

Several of my cherry wines - from black cherry thru morello have been
very good and tasty using enough fruit and watching acidity.

Blackberry wine is great too with enough ripe fruit in the recipe.

My elderberry blackberry is my best and I make several gallons at a
time of that now. I am sitting on 250 bottles of it which I plan to
bottle age another 3 - 5 years at least. It is already more than 2.5
years old and getting better all the time.

Jim