Suggestions on adding ML to Chardonnay

I have 3 batches of chardonnay going now.

Two are warm ferments and the third is a cool ferment

My warm ferments are about done and the cool has some time to go.

Should I wait to add the ML all at once, after the cool ferment is complete and in a warm area?

Or add them all now during fermentation, assuming the cool ferment will start ML when it warms up?

Any suggestions?