This study examined the impact of carbonic maceration on the chemical and sensory qualities of Merlot in comparison to traditional fermentation. Carbonic maceration lowered all phenolic and color attributes in the wine. Most wine chemical parameters stayed the same, except that lactic acid was greatly increased in carbonic maceration. These results suggest that carbonic maceration reduces Body and Astringency compared to traditional fermentation. These results also suggest that the aroma in carbonic maceration changes greatly over a short period of time, as the Fruit Intensity and Ester Intensity of the carbonic maceration tended to more approach that of the traditional fermentation over time. Tasting order had a very large impact on descriptive analysis, so much of these results should be interpreted with care. Because the carbonic maceration wine is intended to be used as a blending component in red winemaking at this winery, in the future blending trials should be performed. Additionally, different carbonic maceration techniques should be employed, such as altering the temperature and time of carbonic maceration, or destemming berries at processing prior to maceration.