According to the Novy website...
The Keefer Ranch Chardonnay was one of the last things picked in 2005 with the grapes being harvested on October 25, 2006 but at only 23 brix. For those of you into the numbers the pH was 3.35 and the TA a healthy .81g/liter. We settled the wine in tank for 2 days after pressing and then drained it, by gravity, to one new French oak barrel and one stainless steel barrel. Fermentation was done using indigenous yeasts and the wine was sulfured immediately upon its conclusion thus inhibiting malolactic fermentation in order to retain the wine’s refreshing natural acidity. The 2005 Keefer Chardonnay may be one of the most successful white wines we have produced to date. It is full of rich citrus fruits along with hints of butterscotch and vanilla from the oak. That oak is well balanced out, however, by the crisp natural acidity which helps the wine finish with a long, mouthwatering finish. This wine is wonderful with food but should only become more complex with some time in bottle.
I got no noticeable oak.. and I think the halting of ML made a huge difference too. Maybe what I perceived as some pineapple was from the oak.. don't know.. Very good stuff.