I’m assuming that without a qualifier (e.g. full-throttle acidity) it is suggesting a wine has ‘everything turned up to 11’. However with Parker one senses that it’s more likely to refer to intensity/texture and if relevant, also sweetness/viscosity. Indeed he doesn’t even mention acidity, which might be a cause for concern if the TN was written by someone else, but arguably even more so for someone who doesn’t value it as much as many of us.
Using it three times in the same TN isn’t great, but he does write a lot of TNs so I wouldn’t be too harsh. Maybe the new managing editor will pick up on such repetition?