Just made my second kit from Cellar Classic . . a Syrah. It dawns on me that the instructions say to sprinkle the yeast on top (do not stir). After everything was button up in the ferment bucket, I wondered if you should or should not oxygenate the must like you would the wort.
Yea or nay?
Nay. The reason we oxygenate beer is because the boiling process leaves the wort lacking o2. With wine, we do not have that problem. Although, when I make wine, I do stir it twice a day during the primary, mostly to keep the yeast in suspension. I cannot see any reason it would hurt it, but I don’t really think it will do any good either. Good Luck!
Don’t the instructions for those kits say to “stir vigorously” in a step prior to adding the yeast?
Affirmative . . so you can get the bentonite mixed in.
The bubbler is chugging away so the yeast seem happy enough. 
Glad your yeasties are happy. 
Whether the must needs the O2 or not, vigorous stirring is going to dissolve O2 into it if it’s not already saturated.