Welcome to WMT. Making your described Zinfandel is actually no harder than any other red wine. Virtually any wine you make will have all the sugar fermented out, and thus "dry". So if you can get good Zinfandel grapes in your location, I'd say go for it. Then depending on Brix, look for a yeast strain that tolerates higher alcohol like Avante or EC1118 and you are in business.
I've made a Primitivo the last 4 years which is basically the same grape as Zinfandel and I can say there are no special secrets. Maybe one secret-give it a dose of a pectinase type enzyme to increase the color and body. Lots here including me use Lallzyme EX and EX-V for that purpose. Then just good wine making practices like nutritional adds for the yeast and you'll make the wine you want.
And here is some excellent free reading: Mine Making Guide
Many thanks. I'm coming from mead-making so some of the process is familiar, but there are a lot of subtle but important differences and that guide will be an immense help! Appreciate your advice on zin as well - ordered a batch of grapes and will update as the ferment comes along.