What
Mount Eden Chardonnay Reserve
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I would second the suggestion that you look at Southern Italy for weightier white wines. The Core Bianco from Montevetrano would fit the bill, as well as any number of wines from DOCG Fiano di Avellino. (We particularly liked the Di Prisco Fiano di Avellino Rotole 2017 recently.) Also, look for Petite Arvine from the Valle d’Aosta, especially the Grosjean Rovettaz. The Petite Arvine from Les Cretes is less expensive but also surprisingly weighty.
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Andremily
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I find these suggestions pretty odd, since to me, typical Fiano di Avellinos and Petite Arvines are almost invariably zippy, light-to-medium-bodied whites with bright acidic backbone. Nothing big, ripe or full-bodied, including that Grosjean wine (although I’ve had some overripe Petite Arvines and hefty oak-aged Fianos. However, I’d consider both quite atypical for their respective styles).
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I like the mentions of Roussanne and Marsanne - while my wife (referenced above in her ‘full bodied’ Chardonnay preferences) THINKS she likes ‘only cab and chardonnay’ (and Champagne, duh) she has found herself enjoying the Rhone varietals, though I think she feels they are less important or regal than Chardonnay, so it’s rare that I can buy them. If she’s in the mood for white wine, it simply must be Chardonnay, even though she’s very much enjoyed a number or white Rhones (domestic, of course - not that ‘poop and dirt’ French crap…Champagne excepted, of course, again)
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When I hear “full-bodied whites,” I think of Viognier. It has a certain lush texture in most cases.
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It’s a matter of personal preference, and I like that side of the taste spectrum, so my preferences are Saxum and SQN whites, which IMNSHO combine the advantages of Southern Rhone varieties with the superior climate and terroir of California. You should also check out Tercero Rose, which is a rose version of the southern Rhone varieties made in California. I had an outstanding bottle of 2016 Hammell Alliance True Believer Rose this past weekend that was similar, but they seem to have stopped producing it.
AND, in the out of left field department, which I have only had twice, the Musar Blanc from Lebanon also fits the bill, but I have not had it young. I understand that Gaston Hochar used to insist that his white wine should age longer than his red. Here is my note on it, from years ago when I was trying, and failing, to reset the point scale. Having given up doing that, I would now give it a 93.
- 2000 Chateau Musar Blanc - Lebanon, Bekaa Valley (9/9/2011)
I've had Musar Reds since Frank Prial introduced them to the US wine collector in the late 70s or early 80s, but this was my first Musar white. Why did I wait so long? Bought off the list at Aureole for dinner. At first, I thought it was right on the edge of oxidation, but that blew off with air. I know that makes no sense, but my wife and I both noticed it. This wine got better and better as it got air and warmed up. It was reminiscent to me of a southern Rhone blend, with excellent meaty breadth and a strong mineral finish. There was a bit of petrol that my wife first noticed and then I found once she alerted me to look for it. It also reminded me a lot of the 1996 Sine Qua Non Omadhaun & Poltroon I had in May, but without the sweetness, more like "dry" honey. There was earthiness, and some white fruit, but this was not a fruit driven wine. The nose had a floral component mixed with some petrol. The color was golden, not yellow, probably due to the age. Serve this a bit warmer than your average white and give it a decant of 30 minutes or more. (90 points)
Posted from CellarTracker
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See my post above adding your rose to the pile. I agree that your whites also take advantage of superior California climate and punch above their weight class.
I also have an Italian suggestion: Pra Montegrande Soave. Soave is hardly considered a full bodied white, but Pra cuts the vines and lets the grapes dry on the vine for 30 days making it a bit like a white recioto. Pra ferments it dry without making it high alcohol. This gives it a rather dense, viscous character while still retaining freshness and acidity. It is also age worthy.
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Martin Mullen splatese and sweeter seem to envelop my mouth more than any other wine. Another favorite is Cloudsley chard from Twenty Mile Bench subregion of Niagara. Some reduction but very enveloping.
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Definitely Roussanne and Marsanne!! The one’s from Larry_Schaffer and his Tercero Wines are the best I have had domestically. From France, I would recommend trying Blanc’s from Saint Peray, St. Joseph, and Hermitage!!
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Wanna do a plug for @Adam_Frisch’s petit manseng. Normally I don’t like oaky whites but this one just works with how gloriously full-bodies it us. Adam, please make it a part of the regular lineup!
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Viña Tondonia or Gravonia Blanco
(Can’t believe I omitted these in my previous post)
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Does she like only a certain style of Chardonnay (e.g. big California Chard or white Burgundy)? Or is she equal opportunity?
My wife is the opposite. If you ask her, she’ll tell you that she can’t stand Chard. But she does like like the Oregon Chards that she’s tried, so she may be changing her tune.
She won’t try anything French because she thinks she hates all of it, except Champagne. I have tried white burgundy on her before, but anytime I try to test her on anything, she assumes I am giving her something French and she doesn’t want to like it.
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The Tercero rousanne is world class. Said it 12+ years ago when I first tried it.
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Thank you Sam! 
One word: Godello
Todd, this is $25 at Wine Exchange.
The Warden loves Godello and she shares the same palate as Jen.
Bedrock used to do an amazing Godello 10 years ago.
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I’ve had that wine and it’s great, love it - I should correct my ‘NO FRENCH WINES’ with ‘NO EUROPEAN WINES’, or, moreover, ‘NO WINES FROM ANYWHERE OTHER THAN CALIFORNIA’ - again, except Champagne - and that’s more like it 