This study examines the impact of different crop adjustment techniques on yield, juice and wine chemistry, phenolic and color profiles, and sensory characteristics of Merlot. The four treatments in this trial were performed in the same vineyard block as follows: two control rows, two rows sprayed with RG 1950 desiccant spray, two rows with clusters dropped at veraison down to one cluster per shoot, and two rows with clusters pinched at approximately 20 Brix. All other treatments, through vinification, were the same. The desiccation spray exhibited faster ripening kinetics and lower average berry weight. At harvest, Brix and pH were not very different, but TA was higher in the treatments. No differences were apparent in wine chemistry. All treatments exhibited increases in color intensity, especially the cluster dropped treatment. In spite of increasing color intensity all treatments lowered anthocyanins. The desiccant treatment slightly increased tannins. The week before harvest, 6 inches of rain fell, which may have reduced the impact of these treatments. Overall, desiccation and crop reduction had a slight tendency to enhance Fruit Intensity. The treatments also tended to enhance Overall Aromatic Intensity. These trends were weak and often conflicted between tastings. There seemed to be a general preference for wines produced from dropped clusters and desiccated clusters, but this varied. The rain event may have reduced the impact of these treatments. This study suggests that crop adjustment techniques have the potential to impact fruit and wine quality in Virginia, but much more studies are needed to fully quantify this impact as well as to account for vintage variation.