Decades ago I was a hard-core home brewer. I'd buy 75 pound sacks of malted barley and have it shipped from Minnesota to Florida. I came to love malt and its variants and derivatives.

Every wheat beer I have had has had those insipid fruity esters you mention that I cannot stand.

Now, 65 pounds lighter and drinking less than 5% of what I use to I have avoided all weizens.

I will keep the Dunkel Weiss in mind. I can't imagine encounter a rich malt taste, as you describe, in a weizen. I look forward to trying it.