Bordeaux Wine Enthusiasts

1990 Filhot creme de Tete bottle has an unusual amount of white crystalline stuff at the bottom. Is it normal? How much is too much?

These are most likely tartrate crystals that precipitate out, often when the wine is chilled, and often seen in wine that has not been "cold-stabilized." Not at all an issue. I suppose it might reduce the acid in the balance a bit, as can sometimes be seen in wines that have been frozen after opening to preserve them, but I've never appreciated any deterioration in pleasure related to them. They are certainly not dangerous.