Two merlot wines from identical lots of grapes were separated so that one received 3 weeks of extended maceration while the other was immediately pressed after alcoholic fermentation. There were no chemical differences between these wines, with a slight increase in VA in the extended maceration. The extended maceration wine had more tannin but less anthocyanin, and slightly more browning. Microbial presence was the same between wines. There were no significant sensory differences or preferences between wines.