If you get a chance (and unless you stumble on an open cellar, Winebid probably gives you the best chance) crack open an old Bordeaux -- shoot for something at least 15 years old, and feel free to go older if you can spare the cash. Then follow our surefire method for discovering "the farm" in every bottle of old Bordeaux (like the 1982 Chateau Canon we had the other evening):
1. Decant for a very short time
2. Swirl vigorously
3. Bury your nose in the glass
4. Follow with a hunk of aged, stinky French cheese (a soft fromage d'affinois is perfect)
5. Repeat as often as necessary
Using this method, you'll swear you can smell the cows on the farm while drinking Bordeaux -- might be a different form of cow-based terroir you're smelling ...