As the tastings wind down for any given varietal, and the wines that need a second, or third, or even fourth review pass through the tasting room, sometimes things get ugly.
We re-taste wines for a variety of reasons. Wines with bad corks, spoiled wines or bottles that have been cooked during shipping are routinely tasted a second time. We also re-taste "off" wines from producers who typically make good wines. And of course we re-taste many great wines just for the experience. Most of the time the re-taste notes and scores are eerily close, hence the "tasted twice, consistent notes" reference you see in some wines' tasting notes.
Then there's a whole category of wines that simply show poorly. Most of the time, we think they deserve at least a second chance. These can be wines that are occasionally flawed, or borderline flawed, such as those with varying levels of brettanomyces or volatile acidity. One of the more common by-products of riper grapes and wines are brett and VA, with those that are overripe veering into balsamic flavors.
As the deadline for various tasting reports nears, the odds and ends of re-tastes collect, resulting in a day or two of re-tastes, which can be painful. We tasters don’t know when that day will arrive, since the tasting coordinators manage the schedule and deadlines and the wines are, of course, tasted blind. But once you begin a flight of wines and they all end up being rather ordinary, or dull, or weird, it slowly sinks in.
It's a re-taste day.