Two elements to wine criticism
What makes for a good palate?
There are two elements.
The first is the physical reliablity of a critic's palate. Can they spot duplicates in a line-up? How much do their ratings of the same wine, tasted on different occasions, differ?
Then it's the issue of aesthetic judgement. What is quality as it applies to wine? What makes one wine better than another?
Then, of course, there's the small matter of communicating this informaton in ways that are useful to readers.
If you have a poor palate, it doesn't matter how many wines you have tasted, or how many times you have tasted each wine, or how long you have deliberated over each wine for.
I don't mind whether someone tastes 20 000 wines a year or just 300 - what matters is their ability to taste accurately, make sense of what they are tasting, and then communicate this well.
And then there's the whole issue of biological differences in flavour perception, which add an extra layer to this discussion.