Has it oaken enough?  Always a difficult question but much more controllable since we use Flextanks and Oak Balls.  If you were reading any of the September posts, we pressed on 9/23/13 and racked and oaked on 9/24/13.  The vendor recommended that the oak go in during malolactic fermentation to smooth integration of oak to the wine.  They said it should remain for approximately 8 weeks for maximum extraction.  We took them out 12/3/13 so it was 10 weeks…I tasted the wine and it was very nice.  It has not fully finished malolactic fermentation, but I think it will be a great vintage!