Why Terroir Consulting?

  • Expertise: Our team spans from field to manufacturing facility, taking into account not just how you farm, but whether you’re producing the best product possible. We possess in-depth knowledge of sustainable farming practices and fermentation science, and we stay up-to-date with the latest trends and innovations to deliver cutting-edge solutions.

  • Tailored Solutions: We understand that every business is unique. We develop customized strategies to suit your specific goals, budget, and timeline, ensuring optimal results for your business.

  • We have our eyes on the future: Our focus is not just on short-term gains, but also on building a resilient and prosperous future for your vineyard and winery. We help you implement practices that yield lasting benefits for your business and the environment.

  • Environmental Stewardship: We are passionate about protecting the environment and promoting sustainable agriculture and food science practices. By partnering with us, you join a network of like-minded vineyard owners and winemakers who share the commitment to preserving our planet.

  • Collaborative Partnership: We believe in building strong relationships with our clients based on open communication, trust, and collaboration. We work closely with you throughout the consulting process to achieve your desired outcomes.

  • Confidentiality and Integrity: Your business information and proprietary processes are treated with the utmost confidentiality. We adhere to strict ethical standards and maintain the highest level of integrity in all our interactions.

  • Return on Investment: Sustainable practices not only benefit the environment but also have a positive impact on your bottom line. By reducing input costs, increasing resource efficiency, and enhancing the reputation of your wines, sustainability becomes a driver of profitability.

Megan Hall, Ph.D.

Dr. Megan Hall has worked in the wine industries in Oregon, Tasmania, New York, Missouri and California for over ten years. She started in the Vineyard Management program at Chemeketa Community College and then moved to the Finger Lakes region of New York, where she earned her Ph.D. in Plant Pathology and Plant-Microbe Biology at Cornell University, mentored by Dr. Wayne Wilcox.

She wrote the seminal paper on sour rot, and dove into the world of microbial terroir, microbe-insect interactions, and IPM strategies. From there, she became an Assistant Research Professor of Plant Science and the Viticulture Program Leader at the University of Missouri, followed by a move to E. & J. Gallo Winery, where she became the North Coast Viticulture Research Scientist in the Winegrowing Research division. She headed home to Oregon in 2023.

Megan is a licensed Pesticide Consultant (OR) and a Pest Control Advisor (CA).

Alex Fredrickson, Ph.D.

Dr. Alex Fredrickson is a fermentation expert and a winemaker, originally from eastern Washington. Both his Ph.D. from University of Missouri (Food Science and Technology) and Masters of Science from Cornell University (Food Science) focused on tannins in red wines.

He has worked in wine industries all over the world. As a Harvest Winemaker at Moorilla Winery in Tasmania, Australia, and a Harvest Assistant Winemaker at Duckhorn Wine Company (Canvasback) in Walla Walla, Washington, he gained hands-on experience in all aspects of winemaking, including blending, finishing, and cellar techniques. Additionally, his roles as a Harvest Intern at Church Road Winery in New Zealand and a North Coast Winemaking Intern at E&J Gallo Winery in Healdsburg, California, allowed him to contribute to critical winemaking decisions and develop his palate and technical skills. Alex started his own winery, Wicked Water, in Geneva, New York in 2016. Alex joined E&J Gallo Winery in Healdsburg, California, as a Research Scientist in 2020. He managed the Sonoma Research Winery, overseeing 75 tons with 2-ton ferments and a team of full-time and seasonal employees.

He headed home to the Pacific Northwest in 2023.