This study examines the difference in aroma, flavor, and mouthfeel produced from fermenting Merlot traditionally versus through carbonic maceration. Merlot grapes were harvested on September 27, and some was split into a macrobin while the rest was added whole cluster to a carbon dioxide-flushed stainless steel tank. The carbonic maceration treatment tank was flushed with carbon dioxide twice per day, and the tank was not opened for 7 days. After 7 days, the carbonic maceration whole clusters were removed, and destemmed into a T bin, where it also received a more traditional fermentation. Musts in T Bins received 2 punchdowns per day. Both T Bins (the traditional and the carbonic maceration one) were pressed off on the same day (October 19). All other treatments between wines were equal. The carbonic maceration wine had lower ethanol, higher TA, and higher succinic acid. Most higher alcohols and esters were higher in the carbonic maceration wine. Color and phenolics were lower in the carbonic maceration wine. There was a significant sensory difference between the carbonic maceration and traditional fermentation wines (p<0.001), with a slight preference for the carbonic maceration wine. These results suggest that carbonic maceration reduces Astringency and increases Ester Intensity and Overall Aromatic Intensity.