You're crazy. Higher altitudes and steep slopes in California work very well for Pinot Noir. Pinot planted on flatland in the valleys, however, I would indeed leave alone.
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.
Have you forgotten about New Zealand?
Again, at this level, it's getting subjective. NZ makes some good wine. I think the PN suffers similar detriments that California wine does: too much "whole fruit" or "jammy" character, and sometimes too vegetal like "bell pepper." Some of these might be the producer's choice. Then there are things that are just errors, especially bad handling of the oak.