So the last beer I made with WB-06 was a true hefe but came up short in my opinion. It was not as you describe but itleft more lemony tartness than I would like. ....Nottingham cleares better than US-05 and given enough time, it will clear well. If you cold crash and use gelatine, then it will be crystal clear from the start.
I've used Munich Classic twice and will brew again with it tomorrow and again next month, for a Weizenbock with fruit additions, lactose and vanilla, just for kicks. The aroma and flavour profile - for a dry yeast - are very good. I usually ferment warm, as I like more banana, so the 2 hefes were banana heavy, but there is definitely enough clove to balance it out. The yeast also produces the common tartness found in hefes, has a nice, soft mouthfeel. There is also some other non-descript fruit, which I got in the flavour, but subdued. Overall, it is one of the best dry yeast out there, with a great and noticeable ester profile, which is important in an yeast driven beer.
WB-06 was never a Hefe yeast, although for far too long, it was presented as such. In fact, it is a diastaticus strain, which I've used once before I knew what it was. It made a crappy, overly sour, dry beer, and that was the last time I've touched it.
So, Munich Classic will be given the next shot. Your description of it sounds awesome. Thanks for the feedback. Looking forward to my next hefe!