"Pete" > wrote in message
m...
> 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.

I recommend a cool barrel fermentation for Chardonnay so as to preserve the
fruit. Unfortunately, I wouldn't recommend American oak for Chardonnay -
but hey, it's _your_ wine.

You could get close to a French oak barrel fermentation by adding French oak
chips to a carboy/keg and leaving it on the lees. I've done that and it's
pretty nice. Not the same as a barrel, but pretty good anyway.

Tom S