I know what you mean about the oak. But I’m not sure how well chardonnay speaks of its terroir outside of the more extreme climates (of which Chablis and BdeB Champagne would be the classic examples) without having seen some oxygen in its elevage, typically involving oak barrels.
In a sense, I think the warmer you get, the less aristocratic the chardonnay grape becomes. I know that not everyone will agree with this, but I find warm-climate chardonnay tends towards the heavy and vulgar. To a degree, the oxygenating elevage deals with aspects of this, though only up to a point.
So - to me - there seems to be a sweet-spot climatically where you can avoid crassness whilst producing a wine from genuinely ripe grapes. Though that ripeness itself will vary in nature depending on environmental/climatic conditions.
I’m sure some sites in N. America may offer this, though sadly my experience has been with overblown Californian examples, so looking a lot further north sounds like the way to go. Sorry not to have examples to quote!
Kumeu’s named vineyard chardonnays do fit the bill though, and the society regularly offers them, or has done.