I have a LODI Old Vine Zin in the carboy aging which was made from juice shipped to my area from California, last year. I found the juice was already fermenting when I received it, so getting exact numbers initially was impossible. Some people like to stop any wild fermentation activity by adding Potassium MetaBisulphite to the must 24 hours before pitching the chosen yeast for the wine.
Since the juice is just that, "JUICE". You might want to consider adding some raisins or zante currants to improve the body and mouthfeel of the wine. Oak is another addition to consider for a Zin wine. I used oak cubes initially during the fermentation and then added an oak spiral when I racked to my carboy.
My wine at this point is a good wine, but the body is a little thin. Color and aroma are nice, but I would not consider entering it into a competition.
A previous member suggested WinePress.us for information and I must agree, the forum is very good and it's members (I am one) are quite good at providing support and suggestions. You will not be dissappointed if you try them out.
Good luck with you Zin.