I have no experience with the current incarnation of the WE Classic series, although I made some of their lowest tier kits prior to that. My recollection is that the older kits were thinner than the mid-level kits (yeah, duh!), but better quality than the cheap kits offered by other vendors.
If I was going to make one of these? For the Chardonnay, I'd look for ideas in the Tweaking Cheap Kits threads for Chardonnay, and be selective in choosing yeast. Given that it makes ~25 gallons of wine, I'd ferment in 4 or 5 batches and use several different yeasts, and homogenize after fermentation. Actually, I'd rack each 3 days after fermentation ended, blend, move into secondary, and stir daily for a couple of weeks, then weekly for a few months, e.g., battonage.
For the CS or Diablo Rojo? I'd do the same general process, use multiple yeasts, and I'd buy 4 or 5 skin packs from LP and follow the 14 day FWK process. I'd also consider battonage for these as well.
and I have been discussing my kit wine / pomace project -- I took the pomace from 8 lugs of Grenache and 8 lugs of Tempranillo, and added a FWK Tavola Merlot kit to each. Immediately after pressing I thought they were both thin, but I'm liking them better now: the prognosis is good. Eight lugs worth of pomace is a LOT for a kit -- 4 lugs worth would have been enough. If you have pomace, press it lightly and add to these deluxe size kits.
However, there are 2 critical points to consider:
1) Do you want 120 bottles of the wine? While some of our membership is making 60 gallon batches, most of us are not.
2) What are you going to ferment in, and what are you going to use for secondary storage?
Before buying, make sure you have sufficient primaries to ferment in. I suspect it would be best to reconstitute as a whole, which would require a 48 gallon Brute (I believe that's the size), as a 32 gallon Brute may not hold it all. After reconstitution, ensure it's well mixed (let the must rest at least 24 hours), then I'd pump it into five 7.9 fermenters, and ferment separately. Homogenize after racking/pressing, and then move into secondaries.
This is a great idea for a 54 liter (14.25 US gallon) barrel, as you need to start with at least 16 gallons to keep the barrel full for a year. If buying a new 6 or 8 gallon barrel, there's sufficient wine in the batch to cycle the wines through for the first year.
Think before doing .....