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It is said there may be as many as 120 varieties of bush peaches cultivated throughout Burgundy and the Northern Rhône, where they are called Pêche de Vigne. Unlike commercial peach varieties, they are grown from seed, not grafted. They are often shrubby little runts yielding intensely perfumed fruits that bruise easily, but lose their charm quickly. The key is to get them into your clafoutis or your maceration vessel fast to “fix” their fabulous flavors and aromas. Among the several varieties used here are the prized Charles Ingouf and Belle Angevine. Paquet’s Crème de Pêche de Vigne has a beautiful golden-orange and lustrous color. Its nose is very aromatic with that heady scent that practically shouts, “Summer!”. In the mouth, the fruit explodes, powerful, rich, and without heaviness and just a slight tannic touch giving it fine definition.