I also asked them about Oak additions and they gave a fairly comprehensive response to this too for anyone that's interested.
Wine Experts Response:
You can add it day 1 just prior to adding the yeast or if the batch has been fermenting for a while you can add it later on. When adding oak late, put the oak in the bottom of the carboy, and rack the wine onto it. Whatever you do, do not add the oak to the wine in the carboy! That makes it foam like a volcano. Be sure to put the oak in first, and then rack the wine in.
Chips are available untoasted, medium, and dark toast. The varieties are French and American wood. Which one you choose will depend on the type of wine you are oaking and the style that you are trying to emulate. The oak is spent (used up) in 5 – 6 days.
Here is information on oak:
Oak Chips
Chips come in three forms; powder, shavings and chips. They are also available untoasted, or with a dark, light, or medium toast. Also you can choose between American and French wood. How will you decide which one you need?
Powder
Looking like little more than sawdust, oak powder is a convenient and easy way to get oak flavour and aroma into your wine. The powder is added to the wine in a measured amount, you might try about 30 grams per 23 litres of wine, before primary fermentation for a light oak intensity. The frothing and rolling action of the fermenting wine will extract almost all of the oak within one week.
The nicest thing about the powder is that it’s so convenient; throw it in before adding your yeast and then ignore it. When you rack to your secondary fermenter almost all the powder gets left behind with the yeast sediment in the bottom of the carboy. You get oak flavour, and no fuss.
Shavings and Chips
Made by pushing selected pieces of oak through a planer or a chipper, shavings and chips are in many respects similar to oak powder: no fuss or maintenance—oak flavour without the investment and worry of a barrel. The difference lies in when you use them. While powders work best if added before or during fermentation, chips work best if added after primary fermentation is ended. This means you can delay your decision to add oak until the wine is finished fermenting.
Chips are available untoasted, medium, and dark toast. The varieties are French and American wood. Which one you choose will depend on the type of wine you are oaking and the style that you are trying to emulate.