Well, the chards I had "growing up" was either unoaked or lighly oak from France. I recall the first time I had an oak bomb from California, some decades ago, it was impossible to drink to the food we had at the restaurant. I later understood where the "Anything but Chardonnay" expression came from.
And yes, there are quite a few Chablis I would consider as being bland but there are many exceptional Chablis out there (that will cost you a lot).
Anyway, I guess it boils down to expectations, if you are used to drink chards from a warm climate as California and expects a generous wine with tropical fruit flavors (and some oak
), then these might not be for you.