I read some where that you get increased extraction of tanins with
warmer temperatures which is important for those big reds.

As for the whites, I suspect that the faster ferment is part of the
problem. It just smells so dang good when it's fermenting that I
suspect that some of the deliciousness has gone out the vent.

Myself, I've been obligated to ferment at whatever temperature my
cellar is at and it's cold for a red but probably good for a white.
Chris