I think these are botrytised, but no ‘leathery’ aromas I’ve come across before. Oak ageing adds light vanilla aromas to otherwise appley caramel aromas. Sweet enough to content with brandy snaps and PX ice-cream, served with caramel / nut sauce and caramelised apples – though not intensely sweet so as to be cloying. Quite fresh (relatively speaking). Don’t think this would pass the chocolate test, however. I need to go to Monbazillac, I feel.