Elevation and slope are indeed important, but the comment was about soil, which is an equally important component of terroir. Burgundy is the standard for Pino

Elevation and slope are indeed important, but the comment was about soil, which is an equally important component of terroir. Burgundy is the standard for Pinot Noir, and WV certainly is closer than anything California offers in those aspects. Pinot noir is really tough in general. If not for Burgundy, we probably wouldn't cultivate it, because it's really not that good elsewhere. WV is producing a pretty good product, but it still has some of that "whole fruit" element to it. Of course, to each his own. California wine makers have recognized that they're not producing something like a Burgundy wine, and they have experimented in style. I don't enjoy it, personally, but I like that people are feeling free to experiment. Some people appreciate that distinct style on its own merits. I think it'd be good on pancakes. Nothing against CA either; I really don't like any new world PN.