Ok, first, I'd get some fermentation barrels (yes barrels!). Usually, you can get blue juice barrels from food processors. These are 55 to 80 gallon drums. They work really well as primaries. Failing that, rubbermaid 50 gallon trashcans can be used in a pinch as a primary.
You should get a refractometer to measure brix to know when to harvest (22 to 24 brix is right for Merlot). You'll need an acid titration kit so you can measure TA and a PH Meter so you can measure PH. Skip the PH test strips as they are not very effective. You can even use your PH meter to measure TA as well in the event of great color extraction.
You'll need a barage of chemicals; calibration solutions for the PH meter, titration solutions to measure TA, pectic enzymes, Other oenological enzymes such as optired, MLF culture for Malolactic Fermentation (usually required for Merlot), Acids in the case of additions to bring TA up and PH Down, and then all the rest of the stuff you use as a kit maker. You might also want some oenological tannins too, but that can come later on.
Oh, one last thing...a press! You'll need to press those skins at the end of fermentation to get a lot of wine out. a #30 should be plenty for 70 vines worth, but you can go bigger if you desire. I'd separate your free run wine (the liquid) from the pressed wine, and blend after all is said and done. You'll probably need some bigger carboys (I use 15 gallon demi-johns.) Oak alternatives should be beans, staves and spirals.
Finally, you'll need a selection of yeasts to ensure you get desired results. You could go with a neutral yeast like EC-1118, or K1V-1116, or you could go red specific like BM45, RC212, Pasteur Red, etc (the list can go forever on yeast)
This list seems big, but really, it's a long shopping list, but the procedures are not that hard. With kits, the balance of acids, brix measurements, crushing and pressing has all been done for you.