Merlot was produced using traditional winemaking practices and sulfur dioxide-free winemaking practices. There were very little chemical differences between the control and low sulfur dioxide treatments. The traditional method seemed to have a higher microbial presence. The traditional method seemed to result in higher phenolic extraction (probably due to increased extraction from sulfur dioxide), but higher color intensity was found in the sulfur dioxide-free wine. This is likely due to less monomeric anthocyanin bleaching. There was no significant sensory difference (p<0.05) between the traditional and sulfur dioxide-free wine. However, of those that responded correctly (n=13) 69% preferred the control and 31% preferred the trial.