My Next Chardonnay?

[quijote]

Recently I've tried and enjoyed a Lindemans Bin 65 2001 Chard, and I'm wondering where I may try going from here.

I know the answers to this are infinite and on the subjective side, but I would like to try a "typical" and easy-to-find unoaked Chard as well as a "typical" oaky Chard, just to compare. The Immer book lists some examples of both kinds of Chard, but I don't know one from the other.

Any prefs? If desired, I'll write out a list of the options she gives, though I suspect many of you already know her choices, or least know the most representative of them.