On the nose, you definitely get a good amount of mushroom, some forest floor, some stewed red fruit, and leather. To me, the leather component was very interesting. The smell took me back to my father’s belt factory when I was growing up. Having worked in a factory that manufactured leather products (and going to the factory my whole life), I know what leather smells like and I have always felt that, when people describe wine as smelling like leather, it is because they are not clear on what leather smells like. I would say that this wine had a good smell of leather!
On the palate, a lot of these descriptors come back. The fruits, however, seem to be a bit more prominent. I got some tart red cherry, a mixture of stewed red fruits, as well as forest floor and mushrooms. There was a lot of acidity on this wine. I drank the wine on its own, but I think it would have been better with food. The tartness and acidity made it hard to discern every component of the wine. The tannins are smooth at this point. The finish was quite long.
Overall, I would say that this was a good wine. Based on what I have heard from others though, there is a lot of variation between bottles. If I had more, I would definitely drink up. I do not believe that this wine still has a long time to go. I would argue that it is going downhill from here (it may have already started to decline in quality).