"Paul E. Lehmann" wrote in message
...
I know of at least one commercial winery that puts some oak chips in the
primary fermentatin bins and then pumps into somewhat old barrels after
pressing. I think it all depends on the age of the barrels and how much
oak
extraction is wanted. I think the oak has a better chance of
"integrating"
if some is put in the primary fermentation.

Exactly right! That's why barrel fermented Chardonnay (e.g.) tastes
different from tank fermented Chardonnay that is subsequently barrel aged.
The oak flavor is more tightly integrated into the structure of the wine -
partly at least because the yeast tends to fine the harsh wood tannins.

Tom S