I have probably not understood all what you have written, but I have understood the question in the title of this discussion.
I am absolutely not an expert in techniques, but I love to drink wine.
And here is my understanding.
The vine is an invading plant, which wants always to expand, and is also a lazy plant.
It means that if you bring water to the plant, it will never try to push its roots very deep in the soil.
In the contrary, if you force the vine to not expand horizontally, it will expand vertically.
And expanding vertically, the roots will meet the different slices of earth which have various components. And it is the complexity of the various slices of earth that the roots find on their way which makes "terroir".
Only a few hectars of land will make Montrachet. And all the properties not in this delimited surface will never make wines which have the qualities of a Montrachet.
Because, on a specific perimeter, the components of the earth give an unparalleled quality to the wine.
This is not meant to be complete. But for me it explains everything I want to know.
Old wines are younger than what is generally considered