The corks on the first wine releases of the new season from the Okanagan's Naramata Bench were well and truly popped (Oh, alright, mostly unscrewed) at the annual Wine for Waves fundraiser at the Four Seasons on Friday night in aid of the Vancouver Aquarium's Ocean Wise programme. Chefs from Vancouver and Okanagan restaurants including Red Rooster, Forage, Tableau, Hapa Izakaya and PICA joined forces with the wineries for a night of sustainable seafood paired with the new release wines. Approximately $25,000 was raised on the night from ticket sales and the silent auction. Chef Ned Bell launched his Chefs for Oceans Canned Tuna— (so much more about this project right here soon). Dan Poh Photography was on hand to capture the action.