I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged almost leathery profile that I prefer?
I've only made a handful of wines, so am no expert, but you might want to look into regulating the acidity, which has a pronounced affect on flavour, and also adding tannins, since these also contribute to the structure of the wine. (For the "leathery" taste you most likely need more tannins - no coincidence - tannin used to be used to produce leather.)
This article, Difference between tannins and acidity describes the roles these compounds play and why they are important in wine.
To get a feel for the flavours and other contributions, pour 4-6 glasses and add different amounts of acid and tannins to each to see the effect.