The excellent April weather provided another opportunity for a barbecue. We cooked some lovely rump steak with crushed peppercorns and paired it with one of our favourite barbecue wines – The Black Stump Durif Shiraz 2009 from Sunday Times Wine Club. They describe it as black, brambly Durif given a spicy, blueberry edge by dark chocolate Shiraz and sweet oak. Sunday Times recommend it with char-grilled steak and we completely agree. The richness of the Durif and the spiciness of the Shiraz blended well with the meaty and spicy peppercorn flavours of the steak.