This is a good starting point recipe that needs to be tweaked to succeed. Definitely needs more spices; cinnamon stick, allspice, juniper berries, cloves, whole black peppercorns, pinch nutmeg, fresh grated ginger, etc. Use whole spices and tie in sachet pouch for easy removal afterwards. I often skip the apples and add in apple juice or cider, Ruby Port and a splash of Dry Vermouth to reduce along with the wine. Think "spiced mulled wine flavors" and aim for sweet & sour, with an emphasis on the sweet. It ALWAYS steals the show at our holiday dinners.
There's a slight disconnect with this recipe. You mention juniper berries, cinnamon etc., but none of those are in the ingredients list. I made it but guessed the amounts of the spices and went a bit overboard on the cinnamon