The Chardonnay I made last year was a straight "steel" type.
In my beer fridge at 58°F
Rather fruity and dry.

This year I would like to go for the buttery oak type.

I plan on pressing my own grapes, then barrel fermenting it.
Then Malo with lees stirring.

Won't I need to ferment this one warm?
I have a 65~70° F basement for the barrel.
This is a new american oak barrel, so after fermentation I will age in
steel and glass. (maybe add oak chunks if it needs it)

Then re-fill the barrel with a cabernet.