Shuck oysters, and set aside the water. Keep oysters on a towel. Wash and dry shells.
Heat oyster water. Soak gelatin in cold water until soft and add to water. Stir gently to keep mixture clear. Set in refrigerator.
Chop oysters. Sweat shallot with Chalk Hill 2003 North Slope Pinot Gris and leave to cool. Mix together chopped oysters, shallot, lemon juice, and a few chopped watercress leaves. Season with salt and pepper, and a dash of cayenne.
Put a small quantity of oyster cream on each shell and place an oyster on top. Season with salt and pepper and cover with watercress leaves. Cover with smooth aspic and set in refrigerator.
Serve 6 oysters per person. Sprinkle with wet rock salt.