Thanks.The best answer I can give you is "yes". I realize that doesn't help much ...
Field blends are easy. Dump it together and don't worry about it. This includes both pre- and post-fermentation. Do your research on the varietals, and roll the dice.
2022 is a different animal for me. I have two varietals (Grenache and Tempranillo) that are in barrels. I also made a field blend (Mourvedre, Petite Sirah, Syrah) that is carboy aging, no oak. In November-ish (depending on when the 2023 wines are ready for barrel) I will blind taste various blends of the field blend into both the Grenache and Tempranillo, then make the blends. The Grenache will certainly be blended (I eye-balled an 80/20 blend post fermentation that was WOW), and will probably blend at least 5% into the Tempranillo.
IMO the biggest mistake people make is second-guessing themselves. As I'm fond of saying, the enemy of Good is not Bad, it's Better, as in "this is good but I can make it better." That's in the same vein as "hold my beer and watch this!"
In your situation? In July or August I'd make a few experimental blends, and blind taste them. I had a complicated way of doing this, but the easy way is to make up the blends and put them in identical wine bottles. Bag 'em, and have someone else mix them up and label 1 through N. Everyone tastes, ranks their favorites, then reveal which is which.
And after you blend you age in bulk again before bottling? That’s my main question. I guess it makes sense to give the newly created wine some time to blend in bulk instead of individually in bottles.