This study examines the effect of producing wine with and without sulfur dioxide. Cabernet Franc grapes were harvested and processed into 3 separate T Bins. During crush, one treatment received 25ppm sulfur dioxide (control), the second did not receive any sulfur dioxide but instead was protected at crush with Zymaflore Egide, and the third did not receive any sulfur dioxide but instead received Tan Rouge and Stab Micro M during crushing and followed an Enartis no sulfur winemaking protocol. After processing, all wines were inoculated with ES488. One-third through fermentation the Enartis treatment received additions of Pro Tinto and Tan Color. Both no sulfur treatments were inoculated with ML Silver after pressing. At the end of fermentation, the control wine was stabilized with sulfur dioxide, the no sulfur wine received Stab Micro, and the Enartis protocol received additions of Surli Round, Tan SLI, and Stab Micro M. Wine chemistry is similar between treatments, except that no sulfur winemaking resulted in slightly lower TA. Both no sulfur winemaking wines had higher levels of acetic acid bacteria, lactic acid bacteria, and Pediococcus. Color intensity was higher due to a lack of sulfite bleaching. Overall, Cabernet Franc produced with sulfur dioxide tended to have higher perceived Acidity. Other differences between wines were not easy to distinguish with the descriptors used in this study, but the no sulfur wine and the wine with sulfur dioxide may have had slightly higher Overall Aromatic Intensity and Fruit Intensity. The wine made with sulfur dioxide tended to be most preferred, followed by the wine without sulfur dioxide. Conclusions are difficult to draw at this point. Many more studies are needed on no sulfur winemaking in red wines and its impact on sensory qualities. Additionally, more studies are needed to examine how aging is affected by no sulfur winemaking.