In 1997 Hall graduated from University of Abertay, Dundee, Scotland with a BSc. (HONS) in Microbial Biotechnology. She then traveled to Perugia, Italy to work in the laboratory of Prof. Alessandro Martini on the taxonomic classification of wine yeasts. Upon returning to Scotland, Hall began her Ph. D in Yeast Physiology and Fermentation Science and in 2001; she graduated from the laboratory of Prof. Graeme M. Walker. In 2002, she took up the post of Director of Microbiology at Bronco Wine Company.
In March 2009, Hall joined Scott Laboratories. In her current position she serves as a technical consultant for all areas of enology with a particular focus on fermentation management, microbial nutrition, wine microbiology and analysis and winery hygiene.
Hall sits on the Board of Directors of the American Society of Enology and Viticulture. Hall acts as a consultant on fermentation practices and implementation for Mathew Bruno Wines.