It really depends on the wine. I make a LOT of chokecherry wine. Some years, it's a bit "brighter" and richer in flavor than others. It depends on the berries from year to year. Some years, I oak almost all of it, and some years I'll oak none of it. It has to be full flavored enough to stand up to the oak.
If it can benefit from some oaking, there are several kinds of oak. For a full bodied rich wine, I'll use medium oak for some tannins. When the wine is thinner and lighter, I'll use light oak for a hint of vanilla in the wine.
You could try treating each vessel differently, to see how it comes out.