Have an '07 Viognier that (for the second time) is clouding when refrigerating.

I put a one gallon carboy as a test batch into a 35 F refrigerator for
5 days. it s cloudy. The wine is otherwise (not refrigerated, kept at
around 59 in the wine cellar) brilliant clear.

No pectic enzyme was used in vinification. Mlf was inhibited with
lysozyme. Small bentonite fining some months ago. Free SO2 usually kept
around 30 ppm. Wine is otherwise apparently clear, stable, and ready to
bottle - but can't do so if it's going to cloud up when refrigerated!

Most references cite protein hazing when wines are raised in temp. Can
this happen when a wine is refrigerated? What can i do about it?