Welcome to the community and congratulations on your first post.
Pinot Noir is known as ‘the heartbreak grape’ and although it was the growers and winemakers hearts it was supposed to break because of its challenges, I’d say that it has broken many drinkers’ hearts as well, as they try to chase a remembered taste or desired style.
What I find surprising is that among discussions on PN there is virtually no mention of clones. PN is a very old variety and has many mutated clones, some so different that they are generally accepted as different varieties - P Blanc, P Gris/Grigio, P Meunier are all PN clones.
And there are 1000+ different clones of the black PN grown, some of them producing wines so distinctively different from other clones that they do not taste at all alike.
IMO, the primary taste of PN comes from the clone (or blend of clones) used to make it; all aged PN won’t have the taste you are looking for if different clones are used.
Note that in addition to the clone there is the effect of rootstock, terroir, yeast and winamaking practises.
The chart here - https://vinepair.com/articles/pinot-noir-clones-popular/ lists characteristics of 7 popular clones. But note that 6 are Burgundian clones, lower producing and thicker skinned. The sub £10 Romanian PN in supermarkets is not likely to use those. Other clones are planted because they are more productive, ripen earlier, resist disease or whatever reason takes the fancy of the grower.
This winegrowers article define 5 groupings of PN clones and discusses a large number (but not all) of them - http://winegrowers.info/varieties/Clones/Pinot%20noir%20German%20clones.htm
I wish you success in chasing your dream.
Myself, after 30 years I gave up on Burgundy and turned to PN from New Zealand, Oregon & South Africa for enjoyable clean fruited PN.