Spatlese Trockens are some of my favorite wines, just a wonderful combination of ripeness and acid. The version that Falkenstein makes is delicious and seems like an obvious choice given your preferences. If you like that wine maybe start to check out some GGs from the other regions
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But be careful with their Kabi trocken, those can be pretty austere.
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That’s why I have long disliked most Mosel Trocken wines.
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Yeah, I don’t think the best trocken come from the Mosel, either.
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Clemens Busch is an option. Had half of this bottle last night and it was terrific in its youth. Plenty of freshness and acidity like Falkenstein but with more balance compared to the kabi trockens from Falkenstein.
For my personal tastes, I prefer the Kabinetts and Spatlese from Falkenstein, the residual sugar helps balance out the racy acidity, especially in their youth.
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I did recently try the 2015 Nikolaihof Baumpresse which was stunning. Sadly out of my price range.
Will check out Clemens, the Meyer Nepal has been my regular Falkenstein purchase.
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!!! All the big famous Wachau Smaragd Rieslings are too lean for you?
There is plenty of delicious Austrian Riesling that is not so pricy.
Any bottles in particular I should look for? Local availability of Austrian wine has always been somewhat slim, so Ill likely have to go hunting
Producers I love (among others): Schloss Gobelsburg, Hirsch, Alzinger, Brundlmayer, Knoll, Hirtzberger (the last two can get pricy)
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I am! And I’ve found it - in Australia.
I saw that OP was looking for dry Rieslings, not necessarily bone-dry, so this might no apply.
But if he wants to try truly bone-dry Riesling, it is a fool’s errand looking in Germany. They’re just not made there in any numbers. Australia is the answer - it is the only region in the world that consistently produces this style almost exclusively. From personal experience - out of 10 bottles from Germany, perhaps 1 I would classify as truly bone-dry within the Trocken classification. Out of 10 Australian bottles, 1 would classify as not bone-dry. That’s the difference.
If you want to explore a few Aussies, I would highly recommend a few producers there:
Leeuwen
Grosset
Pevsey Vale
Jim Barry
Clonakilla
Henschke
Rieslingfreak
Pooley
Crawford River
etc.
I have a whole rant about New World Riesling and the stylistic challenges we face as Riesling producers especially here in the US on my Instagram, if you care for the topic:
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Had two outstanding 2019 German wines last night - a Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb “Meyer Nepal” #11 and a Maximin Grunhauser Abtsberg Kabinett.
Loved both wines. The Falkenstein was perfectly classic, with a very restrained but wonderful profile, fabulous balance and a very nice finish. Just a joy to drink. The Abtsberg was a more exuberant wine with excellent richness and so much personality. Probably the wine that tasted younger, but like the Falkenstein, but a joy to drink last night. If you only had one of these, I would hold it, but thankfully I don’t have this issue.
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I absolutely love feinherb and lower-RS Kabinett (actually, all lower-RS and higher-acidity pradikat Riesling, relative to whatever the ‘norm’ is for that level) but no bone-dry Riesling has moved me. Riesling needs at least some RS to balance the overall flavor profile. With (effectively) zero sugar it’s just way too austere and, frankly, unpleasant to drink.
Judging by this comment, I think your palette probably aligns with mine. Meyer Nepal is my favorite Falk.
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Anything else youre drinking in the same vein?
Ludes is my absolute favorite. Wasn’t a big fan of 2023, but anything else is great. The feinherb is outstanding.
(I’m looking to downsize my stash, so if you need help sourcing I’d be happy to help out.)
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Willing to get rid of any meyer nepal? 
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Trimbach Cuvee Frederick Emile from Alsace.
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Ive been wanting to try it for a while now, will add that to the list
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Pretty sure I’m out. 
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