Port soaked oak chips for Blackberry Wine?

I've got a blackberry/Barbera blendthat's about 3-4 months old and I initially fermented with 2 oz of Hungarian oak chips, thinking that oaking during primary with cubes would give me a mild oak, which it did. So mild that I"m thinking about throwing another 1oz in for a couple of weeks. The wine is decent for a young wine, but I was thinking about doing a port soaked oak. I thought maybe it would add a little something more than just the oak. I've checked around but most threads are beer related with port oak chips. Anyone have experience or thoughts on this?