The Human Side of Terroir

What happens when you taste two wines, of the same grape variety, the same vintage, the same Grand Cru, the same soil, the same terroir, and also, at a very similar price point?

If we follow the soil-driving terroir tradition, they should taste the same, right? They were both made from plants growing on the same ground, with the same amount of nutrients, the same water retention/supply capability, so for sure, they taste the same. But do they? Do they taste the same?

Ehemmmmm. Nope.

Why not?