Admittedly most of my experience is with red wine, though I have made white wine several times throughout the years. My point was to provide options and not to push in a certain direction, but more general about traditional barrel fermentation of Chardonnay as discussed by professional winemakers. Rarely are there any procedures in winemaking that are absolute, so something desirable or not depends on what you're trying to achieve, the type of grapes used, other steps in the process etc.
With white wine, you're making a selection at the beginning of the process that determines how much pulp and other solids, if any, will be included during the fermentation. This selection step affects the process later, for example, pulp brings in natural yeast nutrients reducing H2S risk, but also potentially brings in vineyard sulfur increasing H2S or other sulfur risks. My point here is that there are many competing factors and what works in one cellar may not work in another.
If you want to work with lees conservatively, after fermentation, stir the wine completely then rack 24hrs later, this allows the heavy material to settle so primarily light lees are carried over. This can also be done during aging if you feel it is needed based on your taste. There has always been a lot of conflicting information written about winemaking. You really have to react to your particular situation. You can increase or decrease the amount of lees and contact time on future batches as you gain experience.