I'll second Ian's post. I would like to (once more, yawn) point out a
tasting in the cellars of Coche-Bizouard, where we tasted all their whites,
all (exception of a St Romain 2003) had undergone the same treatment (oak 18
months, same degre of tasting, same ratio of new/old barrels) and the
differences were very marked indeed, from the minerality of St Aubin to the
butteryness of Meursault.
Another example would be the Rieslings of Dirler-Cadé. although here there
were some difference in vinification, I think ...
Howev er, recently returned from Bourgogne, we visited George Fourrier in
Gevrey-Chambertin. Fourrier has, for various reasons, stopped using new
oak - his reasoning appears mainly be on the lines of bioconservation.
arguing against chopping down oak trees that will take generations to grow
back - and, here, we tasted a line of his 2006. To my mind, the differences
were less marked the "higher" on the appelation ladder you got - clearast
difference to my nose (not a particularly good instrument it has to be
admitted) was on the village level, between Gevrey and Morey St D.

Cheers

Nils