I can't really answer the MLF question directly, but I do know some wineries practice is to put aging wine that hasn't done MLF into barrels that previously had MLF bacteria and that serves to inoculate the new wine. So in your case, if you feel MLF is not desirable, I would not put the wine in a previously MLF barrel. At your low temps, you'll get an automatic extended maceration, which is pretty cool (no pun intended!). Once fermentation starts, you may find that the exothermic portion of fermentation will warm things up a bit too. Good times. Keep us posted.