To Chill or not to chill (cider)

Hey guys,

I have made a cider for Xmas and have had it sitting in an oak barrel since the start of March this year and had my first taste last night. 

It is wonderfully smooth, clear and has a real oaky taste to it. I tried it straight from the barrel and it was really good. I then tried some more with ice in it wondering if it would be better chilled but I preferred the room temp version.

Would it be better/different if it was chilled by the fridge or do you think that since I preferred the room temp version just leave it as is?

Any thoughts are welcome.

Have a good Xmas

Cheers

Will