You can use even more wine than Pete suggests The key is cooking the shallots because the little bit of starch will help keep the "sauce" together. Also do not be afraid to reduce the wine until almost dry. It should be syrupy.
Has this worked for you before?
I would worry about the raspberry breaking down and there's no way for you to tell. Filling that raspberry might be a lot of handling, and raspberries do not like that much handling. Plus the ganache is going to be a bit warm. If it were me, I would go with your chevre and white chocolate inside a raspberry fondant.
But just in case you're going to go with your original idea I would just create them a few hours before the event....