My notes on the German 2006s I have tasted so far are arranged alphabetically below by the producer’s (sur)name, ignoring words such as Schloss, Weingut, von, etc. Within the listing for each producer, wines are in approximate ascending order of sweetness or weight. The high ripeness levels in this vintage mean that many wines have higher than average residual sugar levels.
Wines labelled trocken, I have referred to as ‘dry’ but this is dry in German regulatory terms and not necessarily in perceptual terms. In other words, a trocken wine can have up to 9 g/l residual sugar...