Skunky is indicative of fermentation problems. As long as it isn't too bad, and you take action right away, you can cure it.
Hit the wine with a low dose of sulphite (15-20PPM, about a quarter-teaspoon in 5 gallons) and then aerate it by stirring.
If that doesn't work, you may need to treat it with a bit of copper--a chunk of plumbing pipe will do. Stick a length of pipe in for a few hours, stir it about gently, and then assess the wine again. It may take some time, but this is a gentle and easy way to control the sulphide aroma.
Let me know how it goes.