Now that Victor has opened the floodgates, Australia makes a few non-oaked Chardonnays as well.
Although you probably won't know beforehand, Chardonnay that has been subjected to some aging on the lees, with stirring, can be far more interesting than simple Chardonnay that goes 'from the tank to the bank", as they say.
Chardonnay, left alone, I often find not that interesting. It's not an aromatic grape, and without manipulation often shows simple apple and citrus fruit at best, with relatively low acidity. I believe that's why much of the Chardonnay around the world goes through some form of manipulation---barrel fermentation, barrel aging, oak chips, intensive malo, lees aging, etc. Because it makes it more interesting wine.
Of course, you could always look for other varieties that respond better to stainless steel/concrete and usually don't need oak or another manipulation---say a high aromatic, high acid variety, like, oh, Riesling, Sauvignon Blanc, Gruner Veltliner, and let those poor Chardonnay grapes quietly put on some trappings and frippery to make themselves look a little better.
It's a cold, cruel competitive world out there on the market.
