Barolo ... definitely my kind of wine.

With all the variations in clone choice, cultivation, terroir, climate, vinification, ageing processes etc. NZ Pinot is never going to be Burgundy and vice versa. I would disagree that you would find an average Burgundy at 14%, 13% certainly but the majority of the lower village wines are 12.5% to 13%. Bear in mind also that the climatic conditions in say Otago are different to say Santenay which is four to five times further from the coast compared to Otago.
I don’t think I suggested that burgundy wines lack depth or body they are certainly not as full on as NZ pinot noir, this is universally accepted. I find they (burgs) have more finesse and detectable structure. Probably a fair point is that NZ Pinot Noir is often consumed too young.
I spend 3 to 4 months each year in burgundy (I bought a house there) and through friends and neighbours I spend a great deal of time at various vineyards most recently just after the 2012 harvest with Domaine Vincent Girardin in Santenay. You are right to suggest that growers from NZ visit Burgundy they do, in fact whilst I was there two producers from NZ visited the Domaine including people from Felton Road.
Paraphrasing comments from the winemakers of Felton road they said,
Burgundian wine-makers are largely shaped by tradition, and by the wines of their neighbours. Thus wine-making choices are made that produce these sort of wines. Of course, there is experimentation all the time - at the edges, by "in-comers" and by outward looking producers and over time change the shape & taste of Burgundy.

On the other hand, they believed that New World Pinot - with no traditions to follow - has aspired to produce what the market wants, either directly for the large corporations, or by following the judgement and advice of wine-show judges. They did not express any desire to produce wines like those of the Burgundy region.
I particularly like this book on pinot noir,
[urlhttp://www.burgundy-report.com/autumn-2011/in-search-of-pinot-noir-benjamin-lewin-mw-2011/[/url

The last paragraph begs the question why are the NZ growers in Burgundy at all if they want to produce completely different wines?

Burgundy is an area of constant change, the style of wines changed significantly after Henry Jayer showed everyone what can be extracted from Pinot grapes.

Oenologists such as Accad have influenced the vinification process, and biodynamics in the vineyards have seen wines of greater clarity and purity.

We must agree to differ as to whether NZ growers are trying to emulate Burgundy. I certainly would not agree that Kiwi Pinot is seen as fuller than Burgundy - especially if you get wines from reasonable growers, I could see it if you were comparing to Boisset or other volume negociants.

Sal

it is not a case of the producers wanting to copy the wines of Burgundy, it often that they want to see how the grape is managed and as you point out extracting the flavour is done to a greater or lesser degree depending on producer, this knowledge amongst other factors is important to produce the best you can given the controlling circumstances. It is a bit of a busmans holiday / sharing of knowledge and techniques arrangement. I have to say you are using the two opposite ends of the spectrum when quoting Jayer and JC Boisset. I personnaly prefer unfiltered wines in the style of Jayer.

[urlhttp://www.wine-searcher.com/m/2013/01/city-of-dijon-sells-off-old-wines[/url
Praise for Burgundy indeed. They could have given the bottles away to the people of Dijon to go with their cake.
Jayer wine for nearly 5k, five times the reserve price. The Chinese are buying everything at inflated prices.