Scoring 17+ points on the Dionysian scale of a possible 20, the 1974 Olivieri Brunello di Montalcino had 12.5% alcohol and cost back them just $14.   It was a Frank Schoonmaker Selection when that meant something.

The wine was still ruby, had tobacco and red fruit aromas with spice and leather. It was decanted just prior to dinner because it was 43 years old, but it continued to develop for another hour.

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The bottle was a birthday gift to my son as an example from his birth year. Like other 1974’s, it showed very well and needed at least 25 years to peak.  He  too is still maturing nicely. The wine may be fine for another ten years.

I’ve come to understand that all quality Brunello wines needs an hour or two to open up when they’re over 15 years old. For younger examples, they need to be decanted three or more hours before sampling them.  I learned with with Dionysians Joe Ingemi, David DeMeo,  and Frank Scarpa nearly 35 years ago. In Vino Veritas.