Phenolic compounds (PCs) derived from plant sources have been increasingly studied in recent decades for their potent antioxidant capacities, which relate to their application in health, food, cosmetics, and other industries. Particularly, grape pomace is a well-recognized rich and sustainable source of PCs, especially flavanols, of which their content of flavan-3-ols (or tannins) are particularly high. To maximize the yields of extraction of these PCs from grape pomace, various optimizations approaches have been made, especially regarding conventional methods such as heat-assisted extraction (HAE), Soxhlet, andenzyme-assisted extraction (EAE), but also on more modern and sustainable technologies. The latter include ultrasound (UAE) and microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), and pulse-electric fields (PEFs), among others. For instance, Merlot pomace has been reported to achieve yields of 65 mg gallic acid equivalents (GAE)/g dry extract (de) by HAE, 49 mg GAE/de by UAE, or 71 mg GAE/de by MAE. However, the effectiveness of an extraction method is not only measured in yield, but also in time, the use of solvents, and extraction yield, of which MAE, UAE, and other sustainable techniques stand out. Various parameters affect the extraction yield and PC composition, depending on the extraction method, i.e., temperature, time, solvent proportion, solvent choice, or method-inherent parameters, such as power or pressure. Moreover, grape variety has significance in PC composition and concentration. Considering these facts, an in-depth assessment of the optimum methods focusing on the yield of PCs from grape pomace should also consider the diversity of each grape's variety and origin. This work will present updated information onthe maximum yields achieved for grape pomace PCs (focusing on anthocyanins, resveratrol, and flavanols), and provide a comprehensive vision regarding the weight and effect of each method and their intrinsic parameters in PC extraction yields.