In a medium saucepan, combine peaches, 1 cup water, sugar, and basil. Bring to a boil; reduce heat, and simmer for 10 minutes. Let cool completely. Strain mixture through a fine-mesh sieve into an airtight container; discard solids.
In a pitcher, combine 1 cup Peach-Basil Syrup, wine, grape juice, brandy, and peaches. Chill until ready to serve. Divide among goblets. Garnish with basil, if desired.
Recipe by Victoria at https://victoriamag.com/white-peach-sangria-recipe/