The issue will be the astringency and vegetal flavours (as mentioned already). Avoid seeds and stems if possible.
The honey will provide the main source of sugars.
My experience is with second run red grapes (shiraz), so I'm not really experienced with white. (Google "second run" to see if you can get some extra info).
I would aim for light, sweet, easy drinking, about 8% alc, and be prepared to use fining agents that strip tannin, to reduce the astringency.
I don't think you can do much to remove the vegetal flavours apart from monitor the extraction from the pomace, and rack off the pomace if you start to get flavours you don't want.
For an 8% alc pyment, I would want a light flavoured honey (clover?), so that it complements but doesn't over-power the Chardonay. Alternately, do half honey half sugar if using a stronger honey flavour (also cheaper
).
It should be ready to drink in 3 months or earlier, if it is low Alc. Something to fill the gap until the Chardonay is ready. Drink it cold, great for a hot afternoon.