As for Mondeuse, it is the most rustic grape I've ever worked with. I have 100 year old Mondeuse vines that still produce 100 hectoliters per hectare just on their own. To me it's an ancestor, it's a Gaul with a big mustache, and just like our ancestors, they are firmly rooted in the past. This is how I approach working with Mondeuse. All the work is in the vines with Mondeuse; you have to take good care of it for it to take good care of itself. Aging it in oak could be an option, but I don't.
I think my Mondeuse is very hit or miss with people. I tried making a more Beaujolais style Mondeuse once by harvesting and vinyfying earlier in hopes of softening the tannins, and it was undrinkable. I am very experimental and have had many failures over the years, both in the vines and in the cellar, but none as unforgivable as that one! So maybe my Mondeuse isn't for everybody, but at least it's authentic.